Curried Rice, Bacon and Cabbage Pilaf

Haven't dove into this one yet, but I'm plopping it down here for safe-keeping. Adapted from Bon Appétit.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 4  slices bacon, chopped
• 6  tablespoons butter, diced and divided (3/4 stick)
• 1  large onion, chopped
• 2  garlic cloves, chopped
• 1  tablespoon fresh ginger, minced and peeled
• 1 1⁄2 cups long-grain white rice
• 1  tablespoon curry powder
• 1⁄2 teaspoon salt
• 2 3⁄4 cups low sodium chicken broth
• 3  cups green cabbage, chopped
• 1  cup plum tomato, chopped and seeded
• 1  cup green onion, chopped
•  salt and pepper

Directions

1. Cook bacon in large skillet over medium high heat until crisp. Drain on paper towels.
2. Add 4 tablespoons butter to drippings in skillet; melt.
3. Add onion, garlic and ginger, Sauté over medium-high heat 5 minutes.
4. Add rice, curry powder and 1/2 teaspoon salt. Stir 1 minute.
5. Add broth; bring to boil. Reduce heat to medium. Stir, cover and simmer until broth is absorbed, about 15 minutes.
6. Meanwhile, melt remaining butter in large pot over medium-high heat. Add cabbage; sauté 3 minutes. Mix in tomatoes and green onions. Season with salt and pepper. Stir rice mixture into cabbage.