Wild Rice Risotto Bolognese

Roxanne Chan, Albany, CA
2016 wild rice recipe contest finalist

    1 lb ground beef
    1/4 cup each chopped: onion, carrot, and celery
    1 tbsp canola oil
    1 box (8 oz) pearl couscous
    2 cans (14.5 oz ea) beef broth
    1 box (9 oz) frozen Green GiantĀ® Steamers Chopped Spinach, thawed and squeezed to remove moisture
    1 tsp dried Italian seasoning herb blend
    3 cups cooked wild rice
    1 cup seeded and chopped tomatoes
    1/2 tsp freshly ground pepper
    1/2 cup Crystal FarmsĀ® Finely Shredded Asiago & Parmesan Cheese

In large skillet, brown beef, onion, carrot, and celery in oil. Add couscous, broth, spinach, and Italian seasoning. Cook uncovered 10 minutes, until couscous is tender. Stir in wild rice, tomato, and pepper. Top with cheese.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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