Gorgonzola Lemon Rice
Light-tasting and fresh, the blend of mushrooms and gorgonzola with rice and the delightful zing of lemon make this a terrific summer dish. It also makes a perfect side to chicken.
| 2 tbsp | olive oil | 25 mL |
| 2 cups | fresh mushrooms, coarsely chopped | 500 mL |
| 4 oz | Gorgonzola cheese, crumbled | 125 g |
| 1/2 cup | heavy cream | 125 mL |
| 2 tbsp | fresh lemon juice | 25 mL |
| 1/2 tsp | salt | 2 mL |
| 1/4 tsp | ground black pepper | 1 mL |
| 3 cups | cooked U.S. rice | 750 mL |
| 2 cups | fresh spinach leaves, torn and lightly-packed | 500 mL |
| 2 tsp | lemon zest | 10 mL |
Heat oil in large saucepan over medium heat. Add mushrooms; 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.
Makes 6 servings.
Source www.riceinfo.com
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