- 4 cups canned chicken broth
- 1 tablespoon balsamic vinegar
- 2 packets boil-in-a-bag brown rice
- 2 sprigs fresh tarragon, chopped
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.