SERVES 2

Mary Beth Massa, mother of rice farmer Greg Massa, makes this pilaf to use up leftover rice and vegetables. Chopped pecans add a pleasant crunchiness and heighten the inherent nuttiness of brown rice.

3 slices bacon, cut into 1/4" strips
2 ribs celery, sliced into 1/4" diagonals
2 cloves garlic, roughly chopped
3/4 cup carrots, julienned
1 1/2 cups cooked Massa Organics brown rice
2/3 cup toasted pecans, roughly chopped
3 scallions, thinly sliced on the diagonal
Juice of half a lemon
Kosher salt and freshly ground black pepper

1. Heat a 12" skillet over medium-high heat. Add the bacon slices, rendering them until they are browned and almost crisp, about 12 minutes. Transfer the bacon to a paper towel–lined plate with a slotted spoon; leave the remaining fat in the skillet.

2. Add the celery, garlic, and carrots to the pan and cook until soft but not brown, about 8 minutes. Stir cooked rice into the vegetable mixture, stirring occasionally to allow it to heat through.

3. Add the chopped nuts, scallion, bacon pieces, and lemon juice; stir to combine. Season with salt and pepper to taste.