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.
Yield: serves 2
- 3 slices bacon, cut into 1/4" strips
- 2 ribs celery, sliced into 1/4" diagonals
- 2 cloves garlic, roughly chopped
- <sup>3</sup>⁄<sub>4</sub> cup carrots, julienned
- 1 <sup>1</sup>⁄<sub>2</sub> cooked Massa Organics brown rice
- <sup>2</sup>⁄<sub>3</sub> cup toasted pecans, roughly chopped
- 3 scallions, thinly sliced on the diagonal
- Juice of half a lemon
- Kosher salt and freshly ground black pepper
- 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.
- 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.
- Add the chopped nuts, scallion, bacon pieces, and lemon juice; stir to combine. Season with salt and pepper to taste.
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