Spinach Mushrooms & Cheese Rice
2 cups rice, cooked in 2 cups broth
2 tbsp. extra virgin olive oil
1 tbsp. unsalted butter
1/2 cup sweet onion, diced
1/2 cup mushrooms, sliced thin
2 cloves garlic, minced
1/4 cup slivered almonds (optional)
1 ½ cups fresh spinach, roughly chopped
Juice ½ fresh lemon
4 oz. Feta or goat cheese, crumbled
Black pepper to taste
1. Add broth in saucepan and bring to a boil. Add rice, cover and reduce heat to low. Let simmer for 18-20 minutes or until the rice has absorbed most of the liquid.
2. Meanwhile, over medium heat in a sauté pan, add chopped onion with butter and olive oil. Sauté 5 minutes, then add the sliced mushrooms. Sauté 2-3 additional minutes until the onion is soft and mushrooms barely golden.
3. Add chopped spinach, minced garlic, almonds and sauté for 1 minute more. Add the cooked rice and sprinkle with pepper. Add fresh lemon juice, and continue to cook 2-3 more minutes or until liquid is absorbed.
4. Lastly, add the crumbled cheese and toss until the cheese begins to melt. Serve immediately. Serves 4.
Posted by Alba Carbonaro Johnson