Seafood-Spinach Wild Rice “Risotto”

    1 can (8 oz) sliced mushrooms
    1 tbsp butter
    1 cup half and half
    1 pkg (9 oz) Green Giant® Simply Steam® Spinach, prepared
    as directed on pkg; squeezed to remove excess moisture
    1 pkg (8 oz) Louis Kemp® Lobster Delights® (any style), shredded
    3 tbsp minced fresh dill
    2 cups cooked wild rice
    1/2 tsp salt
    1/2 tsp pepper
    dill sprigs, garnish

In large skillet, saute mushrooms in butter; add half and half
and spinach and begin to slightly simmer. Add lobster, dill, wild
rice, salt and pepper; stir gently. Cook 5 minutes or until heated
through. Garnish with dill sprigs; serve immediately. 4 servings.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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