Gorgonzola Lemon Rice

 


Gorgonzola Lemon Rice

“Rice to the Rescue!” Recipe Contest Winner - Kelly Mapes

Yield: Makes 6 servings.

2 tablespoons olive oil
2 cups coarsely chopped fresh mushrooms
1 (4-ounce) package Gorgonzola cheese crumbles
1/2 cup heavy cream
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups cooked rice
2 cups lightly-packed torn fresh spinach leaves
2 teaspoons lemon zest

Heat oil in large saucepan over medium heat. Add mushrooms and cook until soft, about 4 minutes. Reduce heat to medium-low; stir in cheese and continue to stir frequently until cheese melts, about 3 minutes. Stir in cream, lemon juice, salt and pepper. Stir in rice and heat until hot, about 5 minutes. Toss in spinach just before serving. Garnish with lemon zest.

Nutrition Facts
Calories 272
Total Fat 17g
Cholesterol 44mg
Sodium 532mg
Total Carbohydrate 25g
Dietary Fiber 2g
Protein 7g

SidesLaurie Blumanthal