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Crispy Pancetta BLAT Grain Bowl
One cup of brown rice cooks while half a cup of chopped pancetta crisps in olive oil in a separate pan — both go into the bowl while the rice is still warm. Sliced romaine and two cups of arugula layer on top, followed by thick-cut tomatoes, sliced avocado, and a quarter-cup of crumbled goat cheese. Spicy arugula-almond pesto whisked with white wine vinegar dresses the whole bowl. Serves four in about 45 minutes; the warm rice wilts the greens just slightly, which is intentional.
Equipment
- Stovetop
- Saucepan
- Skillet
Ingredients
- 1½ teaspoons kosher salt
- 1 cup (190 g) brown rice, rinsed
- 2 tablespoons extra-virgin olive oil
- ½ cup (60 g) chopped pancetta
- ¼ cup (70 g) Spicy Arugula and Almond Pesto or store-bought pesto
- 2 tablespoons white wine vinegar
- 1 romaine heart, thinly sliced (115 g)
- 2 loosely packed cups (80 g) arugula leaves
- 2 medium avocados, sliced
- 2 medium or 3 small tomatoes (9 ounces/ 260 g), sliced ½ inch (1.25 cm) thick
- ¼ cup (2 ounces/60 g) crumbled goat cheese
Instructions
- 1Bring a medium pot of water seasoned with 1 teaspoon of salt to a rolling boil. Stir in the brown rice and boil uncovered for 28 to 35 minutes until the grains are tender but still chewy.
- 2Drain the cooked rice in a colander and return it to the pot. Cover with a lid and set it off the heat so the grains can steam and fluff up while you assemble the rest of the bowl.
- 3Warm 1 tablespoon of olive oil in a small skillet over low heat. Cook the chopped pancetta for 3 to 5 minutes, stirring occasionally, until it becomes crisp and golden brown. Move the pancetta to a paper towel-lined plate to drain excess fat.
- 4Whisk the pesto, white wine vinegar, 1 tablespoon of water, and the remaining 1 tablespoon of olive oil in a small bowl. Stir in up to 1 more tablespoon of water if the dressing isn't quite pourable yet.
- 5Toss the sliced romaine and arugula with half of the prepared pesto dressing in a large mixing bowl. Portion the warm brown rice into serving bowls, then arrange the dressed greens, sliced avocado, and tomatoes on top.
- 6Drizzle the remaining dressing over the bowls and scatter the crumbled goat cheese and crispy pancetta on top. Season with black pepper and serve with toasted whole-grain bread.
Notes
- Make ahead: You can cook the brown rice up to 3 days in advance and store it in an airtight container in the fridge.
- Swap: If you can't find pancetta, thick-cut bacon works just as well. Simply chop and cook until crispy.
- Storage: Keep the dressing and salad components separate until you're ready to eat so the greens don't get soggy.
Recipe Details
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