1 C wild rice, rinsed

1 T olive oil

2 C chicken stock

4 slices of Applewood smoked bacon, large dice

2 C red cabbage, shaved thin

¾ C crème fraiche or sour cream

2 T whole grained mustard

2 T lemon juice

salt and pepper to taste

8 oz of Doux South® Mean Green Tomatoes (8 oz.), cut in half

½ bunch chopped flat-leaf parsley

In a medium saucepot, combine the rice and 2 cups of generously salted water.

Bring to a boil, cover, reduce heat to low, and simmer for about 35 minutes. The rice should be tender yet still slightly toothsome. Fluff with a fork and transfer to a large serving bowl and let cool.

Meanwhile cook the bacon in a skillet over medium heat until crisp, about 5 minutes.

Add 2 T of the rendered bacon fat to the bowl of rice and toss to coast. Add the sliced cabbage, chopped bacon pieces and Mean Green Tomatoes to the rice bowl and set aside.

Combine the crème fraiche, mustard, lemon juice, salt and pepper in a small bowl. Pour dressing over rice and toss until salad is evenly coated.

Gently toss in chopped parsley and season w/ salt and pepper.