Instructions: In a large skillet, cook bacon until crisp. Pour off fat; return 2 T. to skillet. Add onions, vinegar, sugar, water, salt, pepper. Cook until onions are tender. Stir in rice, carrot, and parsley. Heat through, about 5 minutes.

This sauce is basically the same for German potato salad, just add celery seed. It is also good on lightly sauted cabbage.

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