Smoky Wild Rice Zuppa Toscana

Mary Shivers, Ada, OK
2019 wild rice recipe contest finalist

    8 slices hickory smoked bacon
    1 lb lean ground pork
    1 small yellow onion, diced
    1 medium red bell pepper, seeded and diced
    2 tsp minced garlic
    3 cans (14.5 oz each) chicken broth
    ½ tsp each: smoked paprika, salt, and ground black pepper
    2 cups cooked wild rice
    1½ cups thinly sliced fresh spinach leaves, stems removed
    2 tbsp finely snipped fresh basil leaves
    1 cup heavy cream
    1½ cups Crystal Farms® Shaved Parmesan Cheese, garnish
    8 small basil sprigs, garnish

In large saucepan, cook bacon until crispy; chop and set aside. In same saucepan, cook pork, onion, and bell pepper. Add garlic; cook 2 minutes. Drain. Add broth, paprika, salt, and pepper; bring to boil. Add remaining ingredients; heat through. Garnish.

8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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