A riced-up version of classic German potato salad with whole grain brown rice, crisp bacon pieces, and a honey vinaigrette just for your homemade autumn Oktoberfest (a week late).
Yesterday we piled in the car, arms and legs of small bodies, and every ten minutes of our drive to see the in-laws my children asked what town we were in, eagerly looking for the landmarks that indicated we were making progress towards our destination. Cousins and grandparents and aunts and uncles waited, and clearly the wheels were not spinning fast enough.
The earth has turned since we last visited in July; the fields of corn have slowly shifted from bright green labyrinths to crisp dry stalks the color of coffee with an overabundance of cream swirled in. Hay bales dot the landscape, their golden round shapes tiny across the horizon, but threatening if you were to walk up to one on its own.
The air that hung in heat waves all summer now has a crispness to it that hits you in the back of the throat when you breathe in. Cheeks blush as the wind whips them, turning the color of the apples that line the roadside stands.
Oktoberfest has passed, but that’s not to say the feeling of autumn has gone with it. Warm rice salad in the flavors of classic German potato salad pair with a few local sausages and a Maß all the same. Plus, the brown rice adds a wonderful nuttiness to the dish.
I used Hinode Medium Grain Brown Rice here from the rice cooker (and not just because they sponsored this post), but any brown rice will do: Jasmine brown, long grain, microwaveable packets. Make it convenient and have it prepped ahead, warmed just for adding the dressing.
Tip: Store leftovers and reheat with sliced sausages for an easy lunch.
6 slices raw bacon, diced
1 medium onion, diced
¼ cup white vinegar
3 tablespoons water
2 tablespoons honey
1 teaspoon kosher salt
1 teaspoon celery seed
1 tablespoon minced fresh parsley
In a sauté pan over medium heat, cook the bacon until crisp. Remove the bacon and drain on paper towels, leaving the grease in the pan. Add the onions and cook for 5 minutes or until translucent and starting to cook down. Add in the vinegar, water, and honey. Heat to simmer, and continue cooking for 5 minutes. Stir in salt and celery seed. Pour the hot dressing over the rice. Add bacon and parsley and stir to combine. Serve immediately alongside sausages.
Note: Leftover rice and sausage also makes an excellent lunch the next day.
Makes 4-6 servings.