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.
You can add whatever vegetables you like such as carrots, mushrooms, parsnips, beets….You can also add shredded rotisserie chicken to make this a weeknight meal or you could add browned sausage and pass this off as your Thanksgiving dressing.
The only thing that takes time is the wild rice and that takes about 20 minutes. Be sure not to over cook the rice or the final dish will be a bit gummy. If anything under cook it and it will finish in the oven. I have not found frozen wild rice to speed up this process, but if you know of a good frozen wild rice brand please let me know!! I use Rice Select Royal Blend.
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 9×13 oven safe dish.
Cook in oven for about 15 minutes or until all vegetables are cooked through.