Crab & Apple Balsamic Rice

When I first created this recipe, it was becoming fall. No matter how hot it was outside didn’t matter. It was still nearing the end of October. One of my favorite things to do is think, ‘Gee, what can I do with plain rice to make it no longer plain rice?’ It’s an excellent question to ask myself, especially because I tend to have pouches of steamable rice in my freezer, waiting to be accompanied with whatever accoutrements that may or may not be lying around. With this recipe, it was a pantry staple: balsamic vinegar. I also had leftover crab meat from my making crab salad on top of a couple of apples. One apple I needed to save for another recipe, but the other? The other I got to plop into this rice. 

Ingredients:

1 pouch steaming jasmine rice

1/2 cup lump crab meat

3/4 roughly chopped apple

3 tablespoons balsamic vinegar 

Pinch salt

Freshly cracked pepper 

Directions:

Place the steaming rice pouch in the microwave, or make your jasmine rice on the stove. 

Add chopped apple, balsamic vinegar, and crab meat to a small mixing bowl. Mix until balsamic vinegar has been completely distributed over ingredients. Add salt and pepper. Mix to fully incorporate.

Add serving of jasmine rice to mixing bowl — about two cups, precooked. Stir to fully distribute. Consume immediately, or store in the fridge in an airtight container for up to twenty-four hours. To reheat, add serving to a bowl, place a microwave plate on top of the bowl, and place in microwave in forty-five second increments until desired temperature.

Serving suggestion: apple cider, sangria, or lemonade.