Backbone and Rice Recipe
by Janet Bradley Parker
- 3 to 4 lbs. Backbone, sliced 1/2″
- 1 can chicken broth water
- 1 small onion, sliced thin
- 1 cup regular rice, uncooked salt
- 1 bay leaf
- pepper
- pinch sage
- Preheat oven 350.
- Cook small noodles in salt water until tender.
- Crumble and cook sausage until brown, drain. Sauté onion and peppers in oil ‘til glossy.
- Place backbone slices in bottom of Dutch oven.
- Add chicken broth and enough water to just cover backbone.
- Add onion slices, bay leaf, salt and pepper to taste, and a pinch of sage.
- Bring to a boil; reduce heat, and simmer covered for 45 minutes to 1 hour or until meat is easily removed from bones; return the meat to the pot and discard the bones.
- Simmer 15 minutes.
- Add rice and continue to simmer another 20 minutes or until rice is done.
- Serve hot with cornbread, collard greens or steamed cabbage, pepper vinegar.