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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Can sub blue cheese or feta. I've omitted the spinach so I've indicated it as 'optional', but it is true to the recipe. From Rice to the Rescue. Ingredients:
2 tablespoons olive oil |
2 cups fresh mushrooms, coarsely chopped |
4 ounces gorgonzola, 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 (optional) |
2 teaspoons lemon zest |
Directions:
1. Heat oil in large saucepan over medium heat.
2. 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.
3. 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.
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