Recipe: Roasted Pepper Rice


1/2 yellow onion
1 Tbsp. balsamic vinegar
1 Tbsp. butter or margarine
1 cup short grain brown rice
1/2 cup roasted peppers, cut into strips
2-1/4 cups vegetable stock


Slice onions thinly. Cook in non-stick skillet, stirring frequently, until limp. Increase heat to high and stir in vinegar. Cook until vinegar has evaporated and onions are glazed. Transfer vegetables to rice pot. In same skillet, melt butter. Add rice and cook gently, stirring, 2 minutes. Transfer to rice pot. Add peppers and stock and bring to a boil. Reduce heat to very low, cover, and cook until liquid is absorbed and rice is tender, about 45 minutes.