Ingredients with Measurements:
- 1 cup uncooked rice
- 2 cups water
- 6 slices of bacon, diced
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 1/2 cup frozen peas
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Special equipment needed:
- Medium-sized saucepan with lid
- Large skillet
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer and transfer it to a medium-sized saucepan with 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover the pan, and simmer for 18-20 minutes or until the rice is tender and the water is absorbed.
2. While the rice is cooking, heat a large skillet over medium heat and add the diced bacon. Cook for 5-7 minutes or until crispy, then remove the bacon from the skillet with a slotted spoon and transfer it to a paper towel-lined plate to drain.
3. In the same skillet, add the diced red onion and red bell pepper. Cook for 5-7 minutes or until softened, then add the frozen peas and cook for an additional 2-3 minutes or until heated through.
4. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to make the dressing.
5. In a large mixing bowl, combine the cooked rice, cooked bacon, sautéed vegetables, and chopped parsley. Pour the dressing over the top and toss everything together until well combined.
6. Serve the Little Pan Rice and Bacon Salad warm or at room temperature.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Cook the rice over low heat and cook the bacon and vegetables over medium heat.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 380
Fat: 22g
Carbohydrates: 32g
Protein: 11g
Fiber: 3g
Sugar: 3g
Substitutions for ingredients:
- Use turkey bacon instead of regular bacon for a healthier option.
- Use white rice instead of brown rice if you prefer a milder flavor.
- Use fresh green beans instead of frozen peas for a different texture.
Variations:
- Add some chopped cooked chicken or shrimp for a protein boost.
- Use different vegetables such as zucchini, carrots, or corn.
- Add some chopped nuts or seeds for crunch.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch.
- Cook the bacon until crispy to add texture to the salad.
- Use a slotted spoon to remove the bacon from the skillet to avoid excess grease.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the salad in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the salad in a large bowl or on individual plates.
Garnishes:
Garnish with some additional chopped parsley or a sprinkle of grated Parmesan cheese.
Pairings:
Pair with a crisp white wine or a light beer.
Suggested side dishes:
Serve with some crusty bread or a side salad.
Troubleshooting advice:
- If the rice is still crunchy after cooking, add a little more water and continue cooking until tender.
- If the bacon is too greasy, blot it with a paper towel before adding it to the salad.
Food safety advice:
Make sure to cook the bacon and vegetables to the recommended temperature to avoid any foodborne illnesses.
Food history:
Rice salads have been popular in many cultures for centuries, and this recipe is a modern twist on the classic dish.
Flavor profiles:
This salad is savory, salty, and slightly sweet with a hint of acidity from the dressing.
Serving suggestions:
Serve as a side dish or a light lunch.
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