You may also like
Categories:
Basmati rice extra-virgin olive oil bacon grape tomatoes lentils cucumber scallions flat leaf parsley lemon salt
Viewed: 49 - Published at: 4 years agoIngredients
- 1 12 cups basmati rice
- 14 cup extra virgin olive oil
- 12 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
- 12 cup flat leaf parsley, chopped
- 1 lemon, juice and zest of
- salt and pepper
Method
- 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.
