Rice and Quinoa Tabbouleh with Bacon Vinaigrette

Makes 8 Servings


2 pkgs Minute® Rice and Quinoa, uncooked
8 oz bacon slices, diced
2 Tbsps lemon juice
3 Tbsps extra virgin olive oil
2 tsps Dijon mustard
3 each plum tomatoes, seeded and diced
1 small bunch parsley, stems discarded and leaves, chopped
1/2 cup red onion, finely chopped
2 each scallions, thinly sliced
1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup grated Parmesan cheese


Prepare rice according to package directions. In a large skillet cook bacon until crisp.  Remove bacon to drain on paper towels.  Reserve 3  tablespoons bacon fat.   In a medium bowl whisk together reserved bacon fat, lemon juice, olive oil  and mustard until creamy.   In a large bowl combine cooked rice, tomatoes, parsley, reserved bacon, onions  and scallions. Toss with dressing.  Season with salt and pepper.  Serve garnished with Parmesan  cheese.