Avocado and Bacon Rice Bowl

https://1tess.wordpress.com
avocado, red pepper, peach, mango, and bacon donburi

The salty crispiness of bacon, the fresh crunch of lettuce, and the sweet juiciness of tomatoes, make BLT sandwiches a favorite lunch. Bacon, avocados, and tomatoes are a lesser known trio which provides a similar delight to the tongue, especially in summer when garden tomatoes are at their most flavorful.This winter has been unusually harsh: very cold and snowy here in the Midwest of the U.S. For me one escape is to eat what I want the weather to be, instead of what the climate is! This recipe from Hiroko Shimbo satisfies cravings for such a meal.

The problem with this recipe is how to compensate for the pale character of winter tomatoes. I drove through half-plowed slushy streets only a few miles from home to a Mexican grocery store where I found a lovely peach and a nice ripe mango from south of the border. I found jar of roasted red peppers in my pantry. Voilá: a variety of flavors, colors, and textures… It’s not the same as summer garden tomatoes, but makes an intriguing combination in dark frozen winter.

Mr. Tess and Little Tess made an igloo for Gracie the cat with all the excessive snow we’ve endured so far this winter. Gracie was lured into the structure with treats, but it’s so cold she was not fooled for long into taking up residence.

Tomato, Onion, Avocado, and Bacon Rice Bowl

  • Servings: 4 bowls
  • Difficulty: easy
  • Print

Winter Tomato Avocado & Bacon Donburi

from: Hiroko’s American Kitchen
Cooking with Japanese Flavors
6 Easy Sauces; 125 Modern Recipes
Hiroko Shimbo’s blog

INGREDIENTS

  • 2¼ cups short grain rice (Japanese rice), cooked and kept hot
  • 2 medium tomatoes, cut into bite-sized pieces
    (winter substitute: 1 small peach, 1 small mango, 1 roasted sweet red pepper, cut into ½-inch cubes)
  • 1 medium red onion, peeled and sliced
  • 2 small avocados, pitted, peeled, cut into ½-inch chunks
  • 12 slices bacon (7 – 8 ounces)
  • sea salt
  • ¾ cup BBC Sauce
  • ¼ cup chopped parsley

INSTRUCTIONS

Note: In summer when ripe tomatoes are flavorful, this recipe is an amazing alternative to BLTs. The peach, mango, and red pepper provide a tangy tasty treat.

Heat a large skillet over medium heat. Add the bacon in a single layer, turning each slice once, and cook until crisp. Drain the bacon on kitchen paper to cool. Discard the fat from the skillet. Crumble the bacon slices into small (½-inch) pieces.

Wipe excess fat from the skillet leaving a thin layer of fat in the bottom. Return the skillet to the medium heat burner, then add the onion with a pinch of salt. Cook until a bit wilted. Add the BBC Sauce. Stir well. Add the tomatoes (or pepper, peach, and mango cubes) and avocados. Cook to heat through.

Distribute the rice among 4 bowls. Place the onion, tomato, and avocado stir-fry over each bowl. Garnish with the bacon crumbles.

Advertisements

One thought on “Avocado and Bacon Rice Bowl

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s