Bacon Rice Bowl

Name: Bacon Rice Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by bricookie55

"From Rachael Ray's Magazine"

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Ready In:: 50mins
Ingredients:: 10
Serves:: 4

ingredients

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

directions

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.
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.
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.
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.