Bacon Rice Bowl

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 cups basmati rice
• 1/4 cup extra virgin olive oil
• 1/2 lb canadian bacon, cut into 1/2-inch pieces
• 1 pint grape tomatoes (or cherry tomatoes)
• 1 (15 ounce) can lentils, rinsed
• 1 cucumber, peeled in stripes (seeded and cut crosswise 1/2-inch thick)
• 2 scallions, thinly sliced
• 1/2 cup flat leaf parsley, chopped
• 1 lemon, juice and zest of
• salt and pepper

Recipe

• 1 lightly grease a baking sheet. in a large saucepan, bring 1 1/2 cups water to a boil over high heat. stir in the rice and 1 tablespoon of the oil, cover, and cook over medium-low heat, undisturbed, for 30 minutes. fluff with a fork, spread out on the baking sheet, and refrigerate.
• 2 while rice cooks, heat 1 tablspoon oil over medium-high heat in a large skillet. add bacon and cook, stirring occasionally, until golden, about 5 minutes. transfer to a large bowl.
• 3 add tomatoes to the skillet and cook, shaking the pan occasionally, until slightly softened, about 3 minutes. add tomatoes to the bacon in the bowl.
• 4 add the cooked rice, lentils, cucumber, scallions, parsley, lemon zest, lemon juice, and the remaining 2 tablespoons oil to the bacon and tomatoes. season with salt and pepper; toss to combine.