Side view of beef simmered rice and mushrooms on a white plate with sliced beef and green beans.

Beef Simmered Rice and Mushrooms

This rice absorbs the flavors of rich beef stock, enhanced by balsamic-soy marinated mushrooms.

  • Serving Size
    ½ cup
  • Prep Time
    40 min
  • Cook Time
    20 min
  • Total Time
    40 min


  • ½ cup olive oil
  • ½ cup balsamic vinegar
  • ½ cup soy sauce
  • 3 cups mushrooms
  • 3 cups beef stock
  • 2 cups long grain or parboiled rice
  • 2 tablespoons butter
  • 1 cup scallion


  • In bowl whisk together oil, vinegar and soy sauce. Add mushrooms and toss to coat well. Let stand at least 30 minutes before using as directed.
  • While mushrooms marinate, in large saucepan heat stock over medium heat to boiling. Stir in rice, bring to a simmer, reduce heat, cover and cook 18-20 minutes until stock is absorbed. (Rice will be drier than normal.)
  • In large skillet, heat butter over medium heat. Drain mushrooms and add to butter in skillet; sauté until tender and mushrooms release liquids. Add scallion and sauté an additional 1 minute. Stir in rice and stir to coat.