Fig Balsamic Vinegar Small

Recipe to try

Parsnip & Pear Rice Pilaf Bowl with Fig Balsamic Vinegar Small

Serves: 4

Ingredients

• 2 tablespoons Fig Balsamic Vinegar Small
• 1 tablespoon Arbequina Extra Virgin Olive Oil
• ⅛ teaspoon Black Peppercorn Ground Fine
• 2 cups peeled parsnip, cut into ½-inch pieces
• 2 cups firm pear, cored and diced
• 1 tablespoon neutral cooking oil
• 1 cup dry white rice
• 2 cups water
• ¼ cup toasted sliced almonds

Method

1. Whisk the featured balsamic with the olive oil and black pepper.
2. Cook the rice with the 2 cups water according to its package.
3. Heat the neutral oil in a large skillet over medium heat. Add peeled parsnip, cut into ½-inch pieces and firm pear, cored and diced. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
4. Fluff the rice and fold in the cooked vegetables and prepared seasoning mixture. Finish with the almonds.