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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From Rachael Ray's Magazine 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:
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.
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