1 (16 ounce) package fluffed Alaskan wild rice
1 (8 ounce) package cream cheese, softened
2 (3 ounce) packages cream cheese sandwiches, cubed
1 (4 ounce) can sliced mushrooms
1 large spinach, diced
2 eggs
3 tablespoons pesto
1/3 cup grated Parmesan cheese
Prepare rice according to package directions; drain, reserving liquid. Heat cream cheese and softened butter in large nonstick skillet over medium heat, stirring constantly until softened. Slowly add oil to creamed mixture; cover. Cook 15 to 20 minutes, stirring occasionally. Remove from heat, stir in parsley and salt flaked lemon peel. Discard remaining parsley.
Stir in mushrooms, spinach and eggs. Pour into prepared pan. Chill 30 minutes, or until just cooked.
Stir in cream cheese mixture and Parmesan cheese. Refrigerate six hours or overnight. Serve over several ice cubes.
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