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Crispy Pancetta BLAT Grain Bowl
Crispy on the outside and packed with fresh flavors, this hearty grain bowl deconstructs the classic bacon, lettuce, avocado, and tomato sandwich. Salty pancetta replaces traditional bacon, bringing a rich crunch that pairs beautifully with crisp romaine and peppery arugula. You'll love how the thick slices of ripe tomato and creamy avocado melt into the warm bed of brown rice. A bright pesto and white wine vinegar dressing ties it all together with a sharp, herbaceous finish.
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.