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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 465.52 Kcal (1949 kJ) | ||
| Calories from fat | 183.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.36g | 31% | |
|---|---|---|---|
| Cholesterol | 32.88mg | 11% | |
| Sodium | 883.8mg | 37% | |
| Potassium | 470.57mg | 10% | |
| Total Carbs | 51.88g | 17% | |
| Sugars | 6.04g | 24% | |
| Dietary Fiber | 4.47g | 18% | |
| Protein | 19.13g | 38% | |
| Vitamin C | 20.9mg | 35% | |
| Iron | 37.3mg | 207% | |
| Calcium | 36.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 127.42 Kcal (533 kJ) | ||
| Calories from fat | 50.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.57g | 31% | |
|---|---|---|---|
| Cholesterol | 9mg | 11% | |
| Sodium | 241.92mg | 37% | |
| Potassium | 128.81mg | 10% | |
| Total Carbs | 14.2g | 17% | |
| Sugars | 1.65g | 24% | |
| Dietary Fiber | 1.22g | 18% | |
| Protein | 5.24g | 38% | |
| Vitamin C | 5.7mg | 35% | |
| Iron | 10.2mg | 207% | |
| Calcium | 9.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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