Balsamic Vinegar Rice Recipes

BROWN RICE WITH BALSAMIC AND TARRAGON

Steps:

• In a medium size, heavy-bottomed pot, bring the chicken stock and balsamic vinegar to a boil. Add the bags of rice and cook according to box directions. Remove bags and open. Garnish with tarragon.

APPLE-BALSAMIC PORK CHOPS & RICE

Steps:

• Sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium heat. Brown pork chops on both sides; remove from pan., Add apples, mushrooms and onion to the skillet; cook and stir 4-5 minutes or until tender. Stir in rice, broth, vinegar, thyme, and remaining salt and pepper. Bring to a boil. Reduce heat; cook, covered, 5 minutes., Place pork chops over top; cook, covered, 4-6 minutes or until a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving.

HERBED RICE WITH CURRANTS IN OLIVE OIL AND BALSAMIC VINEGAR

Steps:

• Mix the currants, vinegar, oil, thyme and garlic.
• Season with a generous amount of pepper.
• Let stand at least 4 hours before serving.
• Toast the pine nuts in 1/2 tablespoon olive oil in a small skillet over low heat until lightly browned, 2 minutes.
• Watch them carefully; they burn easily.
• Cook the onions in oil until golden, stirring often.
• Add the rice and cook, stirring, an additional minute.
• Add the water and season with salt, pepper and cinnamon.
• Bring to a boil, lower heat and cook covered over low heat until the water is absorbed, 20 minutes.
• Remove from heat and let sit undisturbed for 10 minutes.
• Stir in the rest of the ingredients with a fork.
• Transfer to a serving bowl or platter and garnish with Seasoned Currants.

WILD RICE WITH BALSAMIC MUSHROOMS

Steps:

• Bring broth to a boil in a small pot. Add rice, and reduce to a simmer. Cover, and cook until rice is just tender and almost all the liquid has been absorbed, about 40 minutes. Remove from heat. Let sit, covered, 10 minutes. Drain any excess cooking liquid if necessary. Fluff rice with a fork.
• Meanwhile, heat oil in a large saute pan over medium-high heat. Add mushrooms, and cook 3 minutes (do not stir). Season with 3/4 teaspoon salt, and stir. Continue to cook, stirring occasionally, until mushrooms are tender and caramelized, 5 to 7 minutes. Reduce heat to low, and add butter and scallions. Cook until scallions are softened, about 1 minute. Turn off heat, and stir in vinegar.
• Transfer rice to a serving bowl. Stir in mushrooms, and season with salt and pepper.

BALSAMIC CHICKEN AND RICE

Steps:

• Heat the olive oil in a large skillet then add and cook chicken strips until light brown on both sides.
• Add the rest of the ingredients except rice and bring to a full boil turning the chicken several times. cook for about 2 or 3 minute
• Turn off heat, add the cooked rice just before serving and mix well until the rice is covered with the sauce.