Beef Simmered Rice and Mushrooms
This rice absorbs the flavors of rich beef stock, enhanced by balsamic-soy marinated mushrooms.
Yield: 12 ServingsServing Size: 1/2 cup
Prep Time: 40 minutes
Cooking Time: 20 minutes
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| Ingredient | Quantity | Instruction |
|---|---|---|
| olive oil | 1/2 c. | 1. 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. |
| balsamic vinegar | 1/2 c. | |
| soy sauce | 1/2 c. | |
| thickly sliced mushrooms, any variety | 3 c. | |
| beef stock | 3 c. | 2. 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.) |
| long grain or parboiled rice* | 2 c. | |
| butter | 2 tbsp. | 3. 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. |
| chopped scallion | 1 c. | |
| 4. Serve 1/2 cup rice mixture with strips of London broil, flank steak, grilled sirloin, grilled chicken, etc. | ||
| 5. *You may also use U.S. Basmati or U.S. Jasmine rice in this recipe. | ||
