America’s Choice
for Medium-Grain Rice

Brown Rice with Savory Shiitake Mushrooms and Sesame Grilled Strip Steaks

Serves 4

Savory shiitake brown rice and grilled steaks topped with Onion Ginger Confit.


1 cup River® Whole Grain Brown Rice
For the Rice:
4 oz fresh shiitake mushrooms, sliced
2 1/2 cups low sodium beef broth
1 Tbsp soy sauce
1/2 cup frozen peas, thawed
For the Steak:
1 tsp freshly ground black pepper
2 Tbsps sesame oil
1 Tbsp sugar
2 Tbsps Dijon mustard
3 Tbsps light soy sauce
1 Tbsp minced garlic
4 beef strip steaks
Onion Ginger Confit:
3 Tbsps unsalted butter
2 cups red onions, thinly sliced
1/2 cup shallot, thinly sliced
1/4 cup candied ginger, chopped
1 cup chicken broth
1 star anise pod
salt and ground black pepper, optional


For the rice:

In a medium sauce pan heat oil over medium heat.  Add mushrooms and sauté 2 to 3 minutes.  Add broth and soy sauce and bring to a boil.  Stir in rice.  Cover and reduce heat to low.  Simmer 45 minutes.  Fold in peas.

For the steaks:

Combine black pepper, sesame oil, sugar, Dijon mustard, soy sauce and garlic in a small bowl.  Brush on steaks.  Cover and refrigerate 30 minutes.  Grill steaks to desired doneness.

Onion Ginger Confit:

In a heavy bottomed skillet, melt the butter over medium heat.  Add the onions and shallots and sauté 5 minutes. Stir in ginger, broth and anise pod.  Reduce heat to low and simmer 15 minutes or until onions are tender and almost all liquid is evaporated.  Discard anise pod.  Season with salt and pepper to taste, if desired.

*Percent Daily Values are based on a 2,000 calorie diet.    See full nutrition

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

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