Yield: 12 servings. ½ cup olive oil ½ cup balsamic vinegar ½ cup soy sauce 3 cups thickly sliced mushrooms, any variety 3 cups beef stock 2 cups long grain or parboiled rice 2 Tbsp. butter 1 cup chopped 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. In large saucepan, heat stock over medium heat to boiling. Stir in rice, bring to a simmer, reduce heat, cover and cook 18-20 ...

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