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
½ tsp salt
½ tsp pepper
dill sprigs, garnish
In large skillet, sauté 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 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council