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.