Wild Italian Beef Skillet

Roxanne Chan, Albany, CA
2018 wild rice recipe contest finalist

    1 lb ground beef
    ¼ cup chopped onion
    ½ cup frozen Green Giant® Riced Veggies Butternut Squash
    2 tbsp canola oil
    1 can (14.5 oz) Italian diced tomatoes
    1 box (9 oz) frozen Green Giant® Steamers Chopped Spinach, thawed and squeezed to remove moisture
    2 cups cooked wild rice
    ¼ cup cream
    1 tbsp each: capers, dried currants, and red wine vinegar
    2 tbsp each: chopped Italian parsley and snipped basil
    ½ tsp each: ground black pepper and kosher salt
    1 cup Crystal Farms® Shredded Parmesan Cheese, divided

In large skillet, brown beef, onion, and squash in oil. Add tomatoes, spinach, wild rice, cream, capers, and currants; heat through. Stir in vinegar, parsley, basil, pepper, salt, and ½ cup cheese. Just before serving, sprinkle with remaining cheese.

4 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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