Recipe: Gorgonzola Lemon Rice (using cooked rice, mushrooms and spinach)

GORGONZOLA LEMON RICE

2 tablespoons olive oil
2 cups coarsely chopped fresh mushrooms
1 (4 ounce) package Gorgonzola cheese crumbles
1/2 cup heavy (whipping) cream
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups cooked rice
2 cups lightly-packed torn fresh spinach leaves
2 teaspoons 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.

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.

"Rice to the Rescue!" Recipe Contest Winner - Kelly Mapes

Makes 6 servings
Source: USA Rice Federation