Wild Rice and Fall Vegetable Casserole
Makes about 8-10 servings
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 350Â°
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.
Recipe from Theres Always Pizza at TheresAlwaysPizza.com