Tuesday, May 5, 2009

Spinach, Gorgonzola and Lemon Rice


With my youngest and I both being sick this past week and a half, I haven't been able to get out and about, buying the scores of food magazines that I usually do. That really is a good thing. I've had plenty of time, while not running around, to open up my many cookbooks and give them a good read. What a novel idea... to actually read the cookbooks I have!

One that I found so many delicious sounding recipes in was Red, White, and Blue Ribbon, 2004 by Melissa Craven, published by 3D Press. It has 230 prize winning recipes from recipe contests and cook-offs from the previous year. I love cookbooks like this- people like you and I doing what they love most!

One in particular that appealed to me was the Spinach, Gorgonzola and Lemon Rice, by Kelly Mapes, the runner up in the USA Rice Federation's Rice to the Rescue Recipe Contest. I had such a huge bag of fresh spinach already in the fridge, and was just really tired of spinach salads. The combination of flavors sounded interesting. I wasn't overly convinced, but figured I'd give it a try- not like I was really going anywhere this week, so why not..?

I absolutely loved this! I am crazy for Gorgonzola, but yet never thought to partner it up with lemon, let alone spinach! Each flavor distinctively stood out, yet married well with each other. The rice was creamy, rich in flavor, and with the addition of lemon, a nice bright ending.

Spinach, Gorgonzola and Lemon Rice

2 tablespoons olive oil
2 cups coarsely chopped fresh mushrooms
1 (4-ounce) package Gorgonzola cheese crumbles
1/2 cup heavy 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.

Stumble Upon Toolbar

11 comments:

Mermaid Sweets said...

Oh this brought back memories of the best risotto I ever had in Italy with my dad, it had gorgonzola in it too and we went back two nights in a row. Would love to be able to have this now.

Scintilla @ Bell'Avventura said...

Great minds!
I was going to make this tonight as I have a lot of spinach (silver beet) in the garden. I too add the Gorgonzola and usually throw in peas instead of mushrooms but I'd never thought of lemon! Sounds irresistible...

Kara said...

I really can't picture in my mind how those flavors go together - I like them all individually, so I'll have to try this out and see! :-)

Sara said...

Oooh, this looks so creamy and delicious. I bet the lemon adds such a nice fresh flavor.

Elra said...

Oh Yummy!
Love gorgonzola in there.

Patsyk said...

I always have gorgonzola in my fridge... was thinking it would go nicely with the leftover london broil I've got to make a main dish salad. Love the flavors here, gonna have to try this after I pick up some spinach!

Proud Italian Cook said...

I love the sound of this. I only wish I had some gorgonzola in the frig right now!

Stacey Snacks said...

Janet,
I love this recipe and have bookmarked it.
Glad you are feeling better!
Stace

The Food Hunter said...

This sounds great. I love spinach and mixed with gorgonzola it must be awesome. What time is dinner?
Hope you and your family feel better soon.

doggybloggy said...

if it has gorgonzola then it has me....

Chef Chuck said...

This is healthy yet delish! Go Gorgonzola!!