Salads
Sides
Ingredients:
1 1/2 cups brown rice
2 1/2 cups water
1 tablespoon unsalted butter
1 teaspoon kosher salt
6 slices bacon
1/2 cup red onion, diced
1/2 cup white wine vinegar
1/2 cup chicken broth
2 teaspoons Dijon mustard
1 teaspoon sugar
1 teaspoon kosher salt, plus a pinch
1/2 teaspoon fresh ground black pepper
1 tablespoon fresh dill, chopped
For Baked Brown Rice:Preheat the oven to 375 degrees F.Place the rice into an 8-inch square glass baking dish.
Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
In a 10-inch saute pan over medium heat, fry the bacon until crisp. Drain, crumble, and set aside. Reserve 1 tablespoon of the bacon fat.
