Spinach, Gorgonzola and Lemon Rice
Daily Inspiration S
2 Tbspolive oil
2 cfresh mushrooms, coarsely chopped
1 pkg4-oz. package gorgonzola, crumbled
1/2 cheavy cream (or half and half)
2 Tbspfresh lemon juice
3 ccooked rice
2 cfresh baby spinach leaves (lightly packed)
2 tsplemon zest
How to Make Spinach, Gorgonzola and Lemon Rice
- Heat oil in a large saucepan over medium heat.
- Add mushrooms and cook until soft. Add cheese and 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.