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Gorgonzola Lemon Rice

Cook Time: 5 minutes

Servings: 6

“Rice to the Rescue!” Recipe Contest Winner - Kelly Mapes (2003)


  2 Tbs olive oil

  2 cups coarsely chopped fresh mushrooms

  1 (4-ounce) package Gorgonzola cheese crumbles

  1/2 cup heavy cream

  2 Tbs fresh lemon juice

  1/2 tsp salt

  1/4 tsp ground black pepper

  3 cups cooked rice

  2 cups lightly-packed torn fresh spinach leaves

  2 tsp lemon zest

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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.

Heat oil in large saucepan over medium heat. Add mushrooms and 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

Calories 272

Total Fat 17.00g 

Cholesterol 44.00mg 

Sodium 532.00mg 

Total Carbohydrate 25.00g 

Dietary Fiber 2.00g 

Protein 7.00g