Beef Simmered Rice and Mushrooms
This rice absorbs the flavors of rich beef stock, enhanced by balsamic-soy marinated mushrooms.
Serving Size½ cup
Prep Time40 min
Cook Time20 min
Total Time40 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.