J. and I will be hosting our first Thanksgiving together this year. And with the holiday right around the corner, I’ve been testing recipes in preparation for the big day. I want to stay traditional with the menu, but create some modern or different twists where I can. While I’ll still be making the classic mashed potatoes and green bean casserole, I wanted another hearty dish that could incorporate a bunch of my favorite fall vegetables together.
Fall Vegetable Medley Casserole
- 2 cups wild rice
- 2 TBSP olive oil (or PAM cooking spray)
- 1/2 sweet onion
- 2 sweet potatoes
- 1 lb. brussels sprouts
- 1 tsp dried thyme
- 1/2 tsp paprika
- 1/4 cup unsalted chicken broth
- 2 lb boneless, skinless chicken breast
- optional: 1/2 cup dried cranberries (I used Craisins)
- optional: 1/4 cup sliced almonds
First, cook your rice according to the package instructions.
Chop your onion, peel and cube the sweet potatoes, and trim and quarter your brussels sprouts. On a separate cutting board, slice your chicken into bite size pieces and season with salt and pepper. (Tip: try to cut your vegetables and chicken into similar sized pieces – this will allow for the “perfect bite” of all the flavors)
Preheat your oven to 350 F. In an oven-safe large skillet, heat oil over medium heat. Add your chicken and cook until almost cooked-through (about 10 minutes). Then add your onion, sweet potato, and brussels sprouts and saute until soft, about 5 minutes. Season with thyme, paprika, salt, and pepper. Add the chicken broth, bring to a simmer, and cover for an another 5 minutes.
Mix in prepared rice and bake for 20 minutes. Let cool and top with cranberries and sliced almonds before serving.
Wild rice offers and nutty flavor and chewy texture that pairs well with the hearty fall vegetables. The sliced almonds offer the crunch, and the dried cranberries offer a hint of sweetness. Feel free to throw in some of your own favorite vegetables to make this your own!