Best Brown Rice With Balsamic And Tarragon Recipes

BROWN RICE...THE FAST WAY!

Steps:

• Using a strainer, rinse the rice under cold water, then drain it completely. (Here's why.)
• In a saucepan over high heat, bring the water to a boil. Add the rice and stir. Continue to boil uncovered until tender, with the water bubbling rapidly, for 20 minutes. Start tasting at 18 to 20 minutes: if the rice is tender, remove the heat. If not, keep cooking 5 to 10 minutes more until the rice is tender. (All rice types and brands are slightly different, so you'll have to adjust according to the specific rice. Ours is usually done in around 18 to 25 minutes.)
• Pour the rice into a strainer, then return it to the pot. Cover the pot and allow the rice to steam for 5 minutes. Uncover and fluff the rice with a fork. Stir in the salt.

BALSAMIC BROWN RICE SALAD

Steps:

• In a saucepan, bring water to a boil.
• Stir in rice, cover, and reduce heat to low.
• Simmer for 45 to 60 minutes, or until done.
• Transfer rice to a serving bowl.
• Stir in onion, celery, cranberries, balsamic vinaigrette dressing, and Splenda.
• Cover, refrigerate, and serve cold.

MEDITERRANEAN BROWN RICE SALAD

Steps:

• Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low; cover and simmer until rice is tender and the liquid is absorbed, 45 to 50 minutes.
• Combine red bell pepper, peas, raisins, onion, and olives in a bowl.
• Whisk vegetable oil, vinegar, and mustard together in a separate bowl for the balsamic dressing.
• Stir brown rice and balsamic dressing into vegetable mixture. Season with salt and black pepper.
• Top brown rice and vegetables with feta cheese before serving.

VINEGARED RICE

Steps:

• In a large bowl cover the rice with cold water, stir the mixture, and pour off the water. Continue to wash the rice in the same manner until the water runs clear. Drain the rice well, in a heavy saucepan combine it with 1 1/2 cups water, and let the mixture stand for 30 minutes. Bring the liquid to a boil, covered, over high heat and simmer the rice, covered, over low heat for 10 minutes. Cook the rice over high heat for 1 minute and remove the pan from the heat. Let the rice stand, covered, for 15 minutes and transfer it to a ceramic of glass bowl.
• While the rice is cooking, in a small stainless steel or enameled saucepan combine the vinegar, the sugar, and the salt and cook the mixture over moderately low heat, stirring, until the sugar is dissolved. Let the mixture cool. Add the vinegar mixture, a little at a time, to warm the rice, stirring the mixture gently, and let the vinegared rice cool, covered.

TARRAGON RICE PILAF

Steps:

• Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1-2 minutes.
• Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn heat down to low. Simmer gently for 15 minutes.
• Keep rice covered and remove from heat after it has been simmering for the 15 minutes. Let sit for 5 minutes. Fluff rice with a fork and stir in parsley and tarragon. Serve.