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.
Gorgonzola Lemon Rice
Ingredients
- 2 tbsp (25 mL) olive oil
- 2 cups (500 mL) fresh mushrooms, coarsely chopped
- 4 oz (125 g) Gorgonzola cheese, crumbled
- 1/2 cup (125 mL) heavy cream
- 2 tbsp (25 mL) fresh lemon juice
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) ground black pepper
- 3 cups (750 mL) cooked U.S. rice
- 2 cups (500 mL) fresh spinach leaves, torn and lightly-packed
- 2 tsp (10 mL) lemon zest
Directions
- 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.
