Brown Rice Salad

Directions

1. 1
   In a 10-inch saute pan over medium heat, fry the bacon until crisp.
2. 2
   Drain, crumble, and set aside.
3. 3
   Reserve 1 tablespoon of the bacon fat.
4. 4
   Add the red onion to the pan and cook until translucent, approximately 5 to 6 minutes.
5. 5
   Add the vinegar, chicken broth, mustard, sugar, salt, and pepper to the pan and stir to combine.
6. 6
   Add the bacon back to the pan along with the rice and cook, stirring occasionally, until the liquid is absorbed, approximately 7 to 10 minutes.
7. 7
   Stir in the dill.
8. 8
   Allow to cool slightly before serving.
9. 9
   1 1/2 cups brown rice, medium or short grain
10. 10
    2 1/2 cups water
11. 11
    1 tablespoon unsalted butter
12. 12
    1 teaspoon kosher salt
13. 13
    Preheat the oven to 375 degrees F.
14. 14
    Place the rice into an 8-inch square glass baking dish.
15. 15
    Bring the water, butter, and salt just to a boil in a kettle or covered saucepan.
16. 16
    Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil.
17. 17
    Bake on the middle rack of the oven for 1 hour.
18. 18
    After 1 hour, remove cover and fluff the rice with a fork.
19. 19
    Serve immediately.