Spinach, Gorgonzola and Lemon Rice
"Makes a lovely side dish or can be used as a vegetarian meal. Prep time does not include cooking time for rice (your choice of white or brown)."
- Ready In:
- 25mins
- Serves:
- Units:
Nutrition Information
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ingredients
- 2 tablespoons olive oil
- 2 cups fresh mushrooms, coarsely chopped
- 1 (4 ounce) package gorgonzola, crumbled
- 1⁄2 cup heavy cream (or could use half & half)
- 2 tablespoons fresh lemon juice
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 3 cups cooked rice
- 2 cups fresh baby spinach leaves (lightly packed)
- 2 teaspoons lemon zest
directions
- Heat oil in a large saucepan over medium heat. Add mushrooms and cook until soft. Add cheese & cook 3 minutes. Stir in cream, lemon juice, salt and pepper. Stir in rice and heat until hot, about 5 minutes. Stir in spinach just before serving. Sprinkle with lemon zest to serve.
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@DailyInspiration
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@DailyInspiration
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I enjoyed this Nancy, as you say, a good vegetarian dish, I am happily enjoying this for my lunch altho we did use it a side when first made (I made plenty coz I knew I would love it!!) I did use frozen spinach and omitted the mushrooms because I am not really a fan. Loved all the different flavours, I love gorgonzola and lemon, and spinach -- oh gosh, all of it!!! Another time I might add nuts of some sort, maybe pine nuts or toasted almonds. Thank you, lovely dish, made for Consideration Tag Game
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Makes a lovely side dish or can be used as a vegetarian meal. Prep time does not include cooking time for rice (your choice of white or brown).
