Good eats: A look back at 2012 provides a smorgasbord of dishes for Good Eating's annual roundup of favorite recipes. Dig in! (Bill Hogan/Chicago Tribune) |
Prep: 15 minutes
Cook: 18 minutes
Servings: 6
Fresh peaches star in this Dinner Tonight recipe created by Good Eating editor Joe Gray to take advantage of the summer fruit. Meaty, smoky bacon, tangy feta and peppery arugula play off the sweet, tart peaches.
3 cups precooked brown rice, or 1 1/2 cups uncooked pearled farro or quinoa
4 to 6 slices bacon
1 red onion, cut in 1/2 inch slices
1/2 teaspoon salt
3 to 4 medium peaches, chopped in 1/2-inch dice
6 ounces feta, crumbled
2 banana or melrose peppers, cored, seeded, sliced very thinly crosswise
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 bunch arugula, torn into pieces
1. Cook or heat the brown rice, farro or quinoa according to package directions. Spread on a cookie sheet to cool to room temperature.
2. Meanwhile, cook the bacon in a large skillet over medium-high heat until crispy, about 10 minutes. Remove from skillet, leaving fat behind. Drain on paper towels; crumble bacon.
3. Cook the onions in the bacon fat, turning as needed, until slightly charred in spots and beginning to soften, 8 minutes. Sprinkle with 1/4 teaspoon salt as they cook. Remove from skillet; coarsely chop.
4. Meanwhile, stir the peaches, feta and peppers together with the grain in a large bowl. Add the bacon and onions. Whisk together the oil, vinegar and remaining 1/4 teaspoon salt in a small bowl. Pour over the salad; stir gently to combine. Taste for salt; add more olive oil if it seems a bit dry. Can be chilled several hours and served later; bring to room temperature before serving. Stir in arugula leaves right before serving.
Nutrition information per serving:
307 calories, 16 g fat, 6 g saturated fat, 30 mg cholesterol, 33 g carbohydrates, 9 g protein, 615 mg sodium, 4 g fiber.
Cook: 18 minutes
Servings: 6
Fresh peaches star in this Dinner Tonight recipe created by Good Eating editor Joe Gray to take advantage of the summer fruit. Meaty, smoky bacon, tangy feta and peppery arugula play off the sweet, tart peaches.
3 cups precooked brown rice, or 1 1/2 cups uncooked pearled farro or quinoa
4 to 6 slices bacon
1 red onion, cut in 1/2 inch slices
1/2 teaspoon salt
3 to 4 medium peaches, chopped in 1/2-inch dice
6 ounces feta, crumbled
2 banana or melrose peppers, cored, seeded, sliced very thinly crosswise
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 bunch arugula, torn into pieces
1. Cook or heat the brown rice, farro or quinoa according to package directions. Spread on a cookie sheet to cool to room temperature.
2. Meanwhile, cook the bacon in a large skillet over medium-high heat until crispy, about 10 minutes. Remove from skillet, leaving fat behind. Drain on paper towels; crumble bacon.
3. Cook the onions in the bacon fat, turning as needed, until slightly charred in spots and beginning to soften, 8 minutes. Sprinkle with 1/4 teaspoon salt as they cook. Remove from skillet; coarsely chop.
4. Meanwhile, stir the peaches, feta and peppers together with the grain in a large bowl. Add the bacon and onions. Whisk together the oil, vinegar and remaining 1/4 teaspoon salt in a small bowl. Pour over the salad; stir gently to combine. Taste for salt; add more olive oil if it seems a bit dry. Can be chilled several hours and served later; bring to room temperature before serving. Stir in arugula leaves right before serving.
Nutrition information per serving:
307 calories, 16 g fat, 6 g saturated fat, 30 mg cholesterol, 33 g carbohydrates, 9 g protein, 615 mg sodium, 4 g fiber.
