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“Rice to the Rescue!” Recipe Contest Winner - Lane McLoud
Yield: Makes 6 servings.
• 1/3 cup butter or margarine
• 2 cups sliced mushrooms
• 1 3-ounce package cream cheese, cubed
• 3 cups cooked rice
• 2 cups fresh spinach, torn
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped walnuts
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
Melt butter in large skillet over medium heat.
Add mushrooms; cook until soft, 2 to 4 minutes. Add cream cheese; stir until melted.
Reduce heat to medium-low. Add rice; stir until well blended and heated through, 3 to 4 minutes. Remove from heat.
In large bowl, combine rice mixture, spinach, Parmesan cheese, walnuts, salt and pepper. Toss well.
Total Fat 22g
Total Carbohydrate 25g
Dietary Fiber 2g
USA Rice Federation (www.usarice.com)
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