Bacon Rice Bowl

-1 1/2 cups brown rice
-1/4 cup olive oil
-1/4 pound canadian bacon
-1 pint cherry or grape tomatoes
-1 cup lentils, rinsed
-1 cup cucumber - peeled in stripes, seed 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 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.

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.

Number of Servings: 4

Recipe submitted by SparkPeople user NYYANKEEFAN.