spinach, gorgonzola and lemon rice

Name: Spinach, Gorgonzola and Lemon Rice
Prep time: 15 min
Cook time: 25 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoon(s) olive oil; 2 cup(s) fresh mushrooms, coarsely chopped; 1 package(s) 4-oz. package gorgonzola, crumbled; 1/2 cup(s) heavy cream (or half and half); 2 tablespoon(s) fresh lemon juice; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 3 cup(s) cooked rice; 2 cup(s) fresh baby spinach leaves (lightly packed); 2 teaspoon(s) lemon zest

(2 RATINGS)

17 Pinches 2 Photos

Daily Inspiration S

Deep In The Heart of, TX

Updated on Mar 16, 2015

Makes a wonderful side dish -- the lemon really adds a wonderful favor. Feel free to use brown or white rice.

Rate

Added some peas to this yummy rice dish!

prep time 15 Min

cook time 25 Min

method Stove Top

yield 6 serving(s)

Ingredients

2 tablespoons olive oil
2 cups fresh mushrooms, coarsely chopped
1 package 4-oz. package gorgonzola, crumbled
1/2 cup heavy cream (or half and 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

How To Make spinach, gorgonzola and lemon rice

Step 1

Heat oil in a large saucepan over medium heat.

Step 2

Add mushrooms and cook until soft. Add cheese and cook 3 minutes. Stir in cream, lemon juice, salt and pepper.
Step 3

Stir in rice and heat until hot, about 5 minutes. Stir in spinach just before serving. Sprinkle with lemon zest to serve.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes