- 2 tablespoons olive oil
- 2 cups coarsely chopped fresh mushrooms
- One 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.
Recipe reprinted by permission of USA Rice Federation. All rights reserved.
nutrition information per serving
272 calories; 17g total fat; 44mg cholesterol; 532mg sodium; 25g carbohydrates; 2g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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