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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council