Recipe courtesy of Sandra Lee
Brown Rice with Balsamic and Tarragon
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- Level: Easy
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 6 to 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 130
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 10 mg
- Sodium
- 1851 mg
- Level: Easy
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 6 to 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 130
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 10 mg
- Sodium
- 1851 mg
Ingredients
Directions
- 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.
