Name: Gorgonzola Lemon Rice
Yield: 4
Ingredients: 2 Tbsp olive oil; 2 cups fresh mushrooms (coarsely chopped); 1 (4 oz) pkg Gorgonzola cheese crumbles; 1/2 cup heavy cream; 2 Tbsp lemon juice; 1/2 tsp salt; 1/4 tsp ground black pepper; 3 cups cooked rice; 2 cups lightly-packed spinach leaves; 2 tsp lemon zest

Gorgonzola Lemon Rice

Course

Main Dish, Side Dish

Servings

Ingredients

2 Tbsp olive oil
2 cups fresh mushrooms coarsely chopped
1 (4 oz) pkg Gorgonzola cheese crumbles
1/2 cup heavy cream
2 Tbsp lemon juice
1/2 tsp salt
1/4 tsp ground black pepper
3 cups cooked rice
2 cups lightly-packed spinach leaves
2 tsp lemon zest

Course

Main Dish, Side Dish

Servings

Ingredients

2 Tbsp olive oil
2 cups fresh mushrooms coarsely chopped
1 (4 oz) pkg Gorgonzola cheese crumbles
1/2 cup heavy cream
2 Tbsp lemon juice
1/2 tsp salt
1/4 tsp ground black pepper
3 cups cooked rice
2 cups lightly-packed spinach leaves
2 tsp lemon zest

Instructions

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

Recipe Notes

Recipe courtesy of USA Rice.

Share this Recipe