Red Rice Salad with Green Tomatoes and Smoked Bacon

• 1 cup red or wild rice, rinsed
• 1 tablespoon olive oil
• 2 cups water
• 4 slices of smoked bacon
• 2 cups red cabbage, thinly sliced
• 3/4 cup creme frache
• 2 tablespoons whole grain mustard
• 2 tablespoons lemon juice
• Salt
• Freshly ground pepper
• 1 pound green tomatoes, quartered
• 1/2 bunch chopped flat-leaf parsley

1. In a medium saucepot, combine the wild rice and 2 cups of generously salted water.
2. Bring to a boil, cover, reduce heat to low, and simmer for about 35-40 minutes.
3. The rice should be tender yet still slightly toothsome.
4. Fluff with a fork, transfer to a large serving bowl, and let cool.
5. Meanwhile, cook the bacon in a skillet over medium heat until crisp, about 5 minutes.
6. Transfer cooked bacon to a cutting board, and slice into 1-inch strips.
7. Add 2 tablespoons of the rendered bacon fat to the bowl of rice and toss to coat.
8. Add the sliced cabbage, chopped bacon pieces and tomatoes to the rice bowl, and set aside.
9. Combine the creme fraiche, mustard, lemon juice, salt and pepper in a small bowl.
10. Pour dressing over rice and toss until salad is evenly coated.
11. Gently toss in chopped parsley and season with salt and pepper.
12. Serve at room temperature.

red, olive oil, water, bacon, red cabbage, creme frache, whole grain mustard, lemon juice, salt, freshly ground pepper, green tomatoes, flatleaf parsley

Taken from www.foodandwine.com/recipes/red-rice-salad-with-green-tomatoes-and-smoked-bacon (may not work)