Brown Rice Salad

1. 1

   In a 10-inch saute pan over medium heat, fry the bacon until crisp.

2. 2

   Drain, crumble, and set aside.

3. 3

   Reserve 1 tablespoon of the bacon fat.

4. 4

   Add the red onion to the pan and cook until translucent, approximately 5 to 6 minutes.

5. 5

   Add the vinegar, chicken broth, mustard, sugar, salt, and pepper to the pan and stir to combine.

6. 6

   Add the bacon back to the pan along with the rice and cook, stirring occasionally, until the liquid is absorbed, approximately 7 to 10 minutes.

7. 7

   Stir in the dill.

8. 8

   Allow to cool slightly before serving.

9. 9

   1 1/2 cups brown rice, medium or short grain

10. 10

    2 1/2 cups water

11. 11

    1 tablespoon unsalted butter

12. 12

    1 teaspoon kosher salt

13. 13

    Preheat the oven to 375 degrees F.

14. 14

    Place the rice into an 8-inch square glass baking dish.

15. 15

    Bring the water, butter, and salt just to a boil in a kettle or covered saucepan.

16. 16

    Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil.

17. 17

    Bake on the middle rack of the oven for 1 hour.

18. 18

    After 1 hour, remove cover and fluff the rice with a fork.

19. 19

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.