Total Time
50mins
Prep 20 mins
Cook 30 mins

From Rachael Ray's Magazine

Ingredients Nutrition

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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