Sides: Cheesy Potato Casserole and Cranberry-Brussels Wild Rice
Prep & Cook Time:40-50 min.
Cook Within:7 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
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Bring a bit of uniqueness to your Thanksgiving dinner with these two original sides, perfect compliments to your turkey or any other protein (or not protein) you'll be serving your friends and family. Wild rice mixed with a vegetable medley of carrots and Brussels sprouts would be good enough for most, but not the party you're throwing. Therefore, we've added sweet cranberries and salty pistachios, augmenting a side of champions. But don't collect your trophy yet; there are more rewards coming for these cheesy potatoes, topped with a crunchy pretzel topping that you'll soon be sprinkling over all your potato dishes. In the end, you'll have happy diners wondering where you came up with such different culinary ideas. We'll keep your secret.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Oven-Safe Casserole Dish
Large Non-Stick Pan
Before You Cook
Start the Rice and Potatoes
Bring a medium pot with 1½ cup water and rice to a boil. Lower to a simmer, cover, and cook until tender, 18-20 minutes.
Remove from burner, fluff with a fork, and set aside.
While rice simmers, peel and cut potatoes into 1" dice. Bring another medium pot with potatoes and lightly salted water to a boil. Lower to simmer and cook until tender, 15-18 minutes.
Drain potatoes in a colander. Reserve pot; no need to wipe clean.
While potatoes and rice cook, prepare remaining ingredients.
Prepare the Ingredients
Peel, trim, and cut carrot into thin slices on an angle.
Trim stems off Brussels sprouts and quarter.
Coarsely chop pistachios.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Cook the Vegetables
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, Brussels sprouts, carrot, half the garlic (reserve remaining for potatoes), and a pinch of salt and pepper to hot pan. Stir occasionally until well-browned, 4-6 minutes.
Add cranberries, white portions of green onions, and ¼ cup water and bring to a simmer. Cover and cook until Brussels are tender and water is mostly evaporated, 3-4 minutes.
Use foil or pie tin if you don't have a cover that fits.
Remove from burner and set aside.
Make the Mashed Potatoes
Return pot used to cook potatoes to medium heat. Add ½ tsp. olive oil, green portions of green onions (reserve a pinch for garnish), and remaining garlic to hot pot and cook until fragrant, 30-60 seconds.
Remove from burner, return potatoes to pot, and add cream, sour cream, half the cheddar, ½ tsp. salt, and a pinch of pepper. Mash until smooth, then transfer to prepared casserole dish and top with remaining cheddar.
Place casserole dish on prepared baking sheet to catch any drips. Bake until cheese is melted, 5-7 minutes.
While potatoes bake, finish rice.
Finish the Dish
Stir in rice and half the pistachios into vegetables in pan.
Plate dish as pictured on front of card, garnishing rice with remaining pistachios and potatoes with pretzel breading and reserved green portions of green onions. Bon appétit!
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