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Recipe Summary test

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 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.

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  • 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.

  • 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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