- 1/2 cup uncooked brown rice
- 1 cup water
- 1 head Belgian endive, chopped
- 1/8 red onion, finely chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra-virgin olive oil, or to taste
- salt and ground black pepper to taste
- Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low; cover the saucepan and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Allow the rice to cool.
- Place the rice, endive, and red onion in a large bowl. Drizzle the balsamic vinegar and olive oil on top, and season with salt and pepper. Mix thoroughly.