Tomato Basil Pilaf with Roasted Peppers and Balsamic Reduction

This looks much fancier than it is, I promise. But it tastes absolutely amazing! Balsamic reduction is ridiculously easy to make and adds an instant touch of class. I don't know if it's the oil or what, but the rice ends up tasting mysteriously creamy and rich, almost like a risotto. This recipe should make a enough for two.

Tomato Basil Pilaf with Roasted Peppers and Balsamic Reduction:

•1 cup cooked brown basmati rice

•1/2 red onion, sliced

•1 medium tomato, diced

•Small bunch basil, finely chopped

•3 tbsp olive oil

•3 cloves garlic, finely chopped

•1/2 cup red wine (I used cabernet sauvignon)

•1 tbsp balsamic vinegar

•Salt to taste

•1 red and one yellow bell pepper

•2 tbsp olive oil

•Pinch of salt

•1/2 cup balsamic vinegar

To begin, roast each of the peppers over an open flame such as a gas stove until they are blackened. Then, peel off the outer layer and cut the remaining pepper into slices. Put each slice on a baking tray and coat with about two tbsp of olive oil and a bit of salt. Put in a preheated 350 degree oven and let cook while you make the rice, about 10-15 minutes.

Sauté the garlic with 1 tbsp of olive oil over high heat. Add the onion and cook until it becomes translucent. Mix in the tomato and basil and cook about two minutes. Add the rice, vinegar, wine, the rest of the oil, and the salt. Mix together, and let the mixture cook over medium heat for another minute or two.

To make the reduction, simply put the balsamic vinegar in a saucepan over medium heat and let cook until it becomes thick, about 5 minutes.

Put the pepper slices on plates, and add the pilaf. Drizzle over with the balsamic reduction and enjoy!