BACON RICE BOWL

1 ½ cups basmati rice
¼ cup extra virgin olive oil
½ pound Canadian bacon, cut into ½-inch pieces
1 pint grape or cherry tomatoes
One 15-ounce can lentils, rinsed
1 cucumber-peeled in stripes, seeded and cut crosswise ½ inch thick
2 scallions, thinly sliced
½ cup chopped flat-leaf parsley
Grated peel and juice of 1 large lemon
Salt and pepper

Lightly grease a baking sheet. In a large saucepan, bring 1 ½ cups water to a boil over high heat. Stir in the rice and one tablespoon olive oil, cover and cook over medium heat, undisturbed, for 30 minutes. Fluff with a fork, spread out on the baking sheet and refrigerate.

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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