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.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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