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