I have been busy finalizing my Thanksgiving menu and I always like to throw in a new recipe just to add to my collection of holiday recipes. This one is delicious! Its hearty and flavorful and the perfect Thanksgiving side dish.
Wild Rice and Fall Vegetable Casserole
A savory, flavorful and healthy side dish that is perfect side dish for Thanksgiving or pot luck dinner.
- 2 cups Wild rice, cooked
- 2 strips Bacon
- 1/2 Onion, chopped
- 2 medium Sweet potatoes, peeled and cut into small cubes
- 1 lb. Brussels spouts, shredded (you can find these pre-shredded in the salad section of grocery store)
- 3 Garlic cloves, minced
- 1 teaspoon Fresh thyme
- 1/2 teaspoon Sage
- 1 teaspoon Kosher salt
- 1/2 cup Chicken broth
- 1 8oz can Sliced water chestnuts
- 1/2 cup Dried cranberries
Preheat oven to 350°
In a large straight sided skillet (with a lid) cook bacon over medium high heat. Once bacon is cooked crumble and remove to a paper towel lined plate and reserve. Add onion, sweet potato, brussels spouts, garlic, thyme, salt and pepper to bacon grease in skillet.
Saute over medium-high heat for about 5 minutes or until the vegetables are slightly soft. Add chicken broth to skillet and cover with lid. Allow to simmer for about 5 minutes.
In a large bowl combine cooked rice, vegetables, water chestnuts, cranberries and reserved bacon. Toss well and pour into a greased 9x13 oven safe dish.
Cook in oven for about 15 minutes or until all vegetables are cooked through.