Hawaiian Bacon Haystack Bar

🥘 Ingredients

• black pepper
  1 tsp
• butter
  2 tbsp
• celery
  5 oz
• cheddar cheese
  1 c
• chickpeas
  2 unit
• crispy fried onions
  4 unit
• flour
  4 tbsp
• heirloom grape tomatoes
  8 oz
• mandarin oranges
  4 unit
• olive oil
• pineapple
  1 lb
• salt
  1 tsp
• scallions
  4 unit
• shredded coconut
  1/2 c
• sweet soy glaze
  1/2 c
• veggie stock concentrate
  4 unit
• water
  1.917 c
• white rice
  1.5 c

🍳 Cookware

• small pot
• baking sheet
• medium pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. In a small pot , combine white rice , water (2.25 cups for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   white rice: 1.5 c, water: 1.25 c, salt: 1 tsp
2. 

   2

   While rice cooks, drain and rinse chickpeas . Toss on a baking sheet with a large drizzle of olive oil , salt , and black pepper . Roast on top rack until browned and crispy, 18-20 minutes. Meanwhile, wash and dry all produce. Halve heirloom grape tomatoes ; trim and thinly slice scallions . Cut celery into 1/4-inch-thick pieces. Peel mandarin oranges and cut into bite-sized pieces. Drain pineapple . TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

   chickpeas: 2 unit, olive oil, salt, black pepper: 1 tsp, heirloom grape tomatoes: 8 oz, scallions: 4 unit, celery: 5 oz, mandarin oranges: 4 unit, pineapple: 1 lb
3. 

   3

   Melt butter (4 tbsp for 4 servings) in a medium pan over medium heat. Sprinkle flour over butter and cook, stirring, until combined and lightly browned, 30-60 seconds. Add water (1.25 cups for 4 servings) and veggie stock concentrate ; whisk until smooth. Bring to a boil, then reduce to a simmer. Cook, whisking frequently, until thickened, 1-3 minutes. Season with salt and black pepper if desired. For a thinner gravy, whisk in another splash of water.

   butter: 2 tbsp, flour: 4 tbsp, water: 2/3 c, veggie stock concentrate: 4 unit, salt, black pepper
4. 

   4

   Fluff the rice with a form; divide among shallow bowls and spoon gravy over top. Serve with the roasted chickpeas, tomatoes, scallions, celery, oranges, pineapple, cheddar cheese , shredded coconut , crispy fried onions , and sweet soy glaze family style so everyone can build their own bowl. Don't forget to serve with any extra items you may have ordered to build out your meal.

   cheddar cheese: 1 c, shredded coconut: 1/2 c, crispy fried onions: 4 unit, sweet soy glaze: 1/2 c