- 1/3 cup butter or margarine
- 2 cups sliced mushrooms
- 1 3-ounce package cream cheese, cubed
- 3 cups cooked rice
- 2 cups fresh spinach, torn
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped walnuts
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Melt butter in large skillet over medium heat. Add mushrooms; cook until soft, 2 to 4 minutes. Add cream cheese; stir until melted. Reduce heat to medium-low. Add rice; stir until well blended and heated through, 3 to 4 minutes. Remove from heat.
In large bowl, combine rice mixture, spinach, Parmesan cheese, walnuts, salt and pepper. Toss well.
Recipe reprinted by permission of USA Rice Federation. All rights reserved.
nutrition information per serving
330 calories; 22g total fat; 42mg cholesterol; 662mg sodium; 25g carbohydrates; 2g fiber; 9g 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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