Eosinophilic Esophagitis Friendly Balsamic Maple Rice Pilaf
Total time45 min
Prep time10 min
Cook time25 min
5.0(22)
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Learn more →Ingredients
4 servings
- 1 ½ cups basmati rice
- 2 tbsp garlic-infused oil
- 2 ¾ cups low-sodium chicken broth
- 3 tbsp balsamic vinegar
- 3 tbsp pure maple syrup
- 1 tsp dijon mustard
- ½ tsp fine salt
- ¼ tsp black pepper
- 4 scallions, green tops only, thinly sliced
- 1 tbsp unsalted butter (optional)
Can be omittedunsalted butter
Instructions
- 1
Place the basmati rice in a fine-mesh strainer and rinse under cold running water, stirring with your hand, until the water runs clear, about 1 minute. Shake off the excess water.
- 2
In a small bowl, whisk together the balsamic vinegar, maple syrup, and Dijon mustard until smooth. Set aside.
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