German Rice Salad

4 cups cooked brown rice (hot)
6 slices 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.