Instructions

1. 1

   Begin by heating a medium-sized skillet over medium heat.

2. 2

   Lightly spray the skillet with cooking spray, then add the bacon slices.

3. 3

   Allow the bacon to cook for approximately 5 minutes, or until it achieves a nearly crispy texture.

4. 4

   Once cooked, use tongs or a slotted spatula to transfer the bacon to a plate lined with paper towels to drain.

5. 5

   While the bacon is sizzling, take your carrot noodles and place them into a food processor.

6. 6

   Pulse the processor for 5-10 seconds until the noodles are transformed into pieces resembling rice. Set this mixture aside.

7. 7

   In the skillet containing the rendered bacon fat, add the minced garlic and sliced leeks.

8. 8

   Sauté for 1 minute, then incorporate 1 tablespoon of vegetable broth.

9. 9

   Mix well, then add the lemon juice along with the carrot "rice."

10. 10

    Stir again to ensure everything is combined, then season with freshly ground pepper.

11. 11

    Allow the mixture to cook for 1 minute, followed by adding the remaining vegetable broth. Let it simmer until the liquid is completely absorbed.

12. 12

    Check the texture of the "rice." If the carrots are tender and no longer crunchy, it’s ready. If they still have a bite, cover and cook for an additional 3 minutes.

13. 13

    While the carrot rice is cooking down, chop the cooked bacon into small pieces. Set it aside.

14. 14

    Once the carrot rice is finished, gently fold in the diced bacon, mixing to combine, then transfer the mixture into a serving bowl.

15. 15

    Garnish with fresh parsley on top.

Nutrition Information