Bacon Rice Bowl   From Every Day with Rachael Ray November 2007 FOUR SERVINGS Prep Time: 20 min Cook Time: 30 min 1 1/2 cups basmati rice 1/4 cup extra-virgin olive oil 1/2 pound Canadian bacon, cut into 1/2-inch pieces 1 pint grape or cherry tomatoes One 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 chopped flat-leaf parsley Grated peel and juice of 1 large lemon Salt and pepper 1. Lightly grease a baking sheet. In a large saucepan, bring 11/2 cups water to a boil over high heat. Stir in the rice and 1 tablespoon olive 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 the rice is cooking, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the bacon and cook, stirring occasionally, until golden, about 5 minutes. Transfer to a large bowl. Add the tomatoes to the skillet and cook, shaking the pan occasionally, until slightly softened, about 3 minutes. Add the tomatoes to the bacon. 3. Add the cooked rice, lentils, cucumber, scallions, parsley, lemon peel, lemon juice and remaining 2 tablespoons olive oil to the bacon and tomatoes. Season with salt and pepper and toss to combine.

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