Recipe of the Week: Rice Salad with Bacon and Giardiniera

For the recipe this week I wanted to keep it simple yet highlight a way you could use our Giardiniera (triple loyalty points this week) in a unique way you may not have thought of before. Rice salad is the cousin of pasta salad, but where many people make pasta salads creamy, I like a light and fresh take on rice salad made with brown rice, so every grain is chewy, flavourful, and distinct. This is a great side dish for grilled or roasted meats or fish. 

Rice Salad with Bacon and Giardiniera

Serves 6

Ingredients

2 cups                  brown rice
3 tbsp                   lemon juice
3 tbsp                   olive oil
6 slices                 bacon, cut into lardons
1 cup                    cucumber, cut into small dice
1 cup                    plum tomato, seeds removed and cut into small dice
1 cup                    Sanagan’s giardiniera, cut into small dice
½ cup                   Italian parsley, finely chopped
½ cup                   green onion, finely chopped
to taste                red wine vinegar, salt, and pepper

Method

1. Bring 2 liters of well-salted water to a boil over medium high heat. Add the brown rice and cook until tender, about 45 minutes. Strain the rice and lay it to cool on a baking sheet. Mix the lemon juice and olive oil in a bowl and pour it over the cooked rice, distributing it evenly so the rice is coated with the dressing. Set aside.

2. While the rice is cooking, sauté the bacon in a pan over medium heat, stirring frequently, until golden and crispy. Using a slotted spoon remove the bacon and cool on a paper towel. Reserve 2 tbsp of the bacon fat for later.

3. In a large mixing bowl, add the cucumbers, tomatoes, giardiniera, and herbs. Add the seasoned cooled rice and toss all together. Add the bacon and the 2 tbsp of bacon fat. Taste and adjust the seasoning, if necessary, with the vinegar, salt and pepper. Enjoy!