In a medium saucepan combine the rice and chicken stock and bring to a boil, stirring once.

Cover with a tight-fitting lid, reduce heat and simmer for 30 minutes until rice is tender and has absorbed all the liquid.

Remove from heat and let steam while covered for 5 to 10 minutes.

Meanwhile, in a saute pan heat the oil and add the mushrooms. Stir briefly, sprinkle with salt to help release the juices and then let cook without stirring so brown bits form, that's where the flavor is.

Deglaze the pan with balsamic and stir. It will quickly reduce and caramelize. Turn off the heat and set aside.

In a serving bowl combine the rice, balsamic mushrooms and most of the scallions. Sprinkle the remaining scallions on top and serve warm or room temperature.