Bacon Rice Bowl

• 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

1. Lightly grease a baking sheet.
2. In a large saucepan, bring 1 1/2 cups water to a boil over high heat.
3. Stir in the rice and 1 tablespoon of the oil, cover, and cook over medium-low heat, undisturbed, for 30 minutes.
4. Fluff with a fork, spread out on the baking sheet, and refrigerate.
5. While rice cooks, heat 1 tablspoon oil over medium-high heat in a large skillet.
6. Add bacon and cook, stirring occasionally, until golden, about 5 minutes.
7. Transfer to a large bowl.
8. Add tomatoes to the skillet and cook, shaking the pan occasionally, until slightly softened, about 3 minutes.
9. Add tomatoes to the bacon in the bowl.
10. Add the cooked rice, lentils, cucumber, scallions, parsley, lemon zest, lemon juice, and the remaining 2 tablespoons oil to the bacon and tomatoes.
11. Season with salt and pepper; toss to combine.

basmati rice, extra virgin olive oil, bacon, grape tomatoes, lentils, cucumber, scallions, flat leaf parsley, lemon, salt

Taken from www.food.com/recipe/bacon-rice-bowl-275875 (may not work)