Thanksgiving Side Dishes

For Green Beans:

Place green beans in boiling water and cook for about 5 to 7 minutes, until tender crisp.

While the beans are cooking, brown the bacon, pecans, chopped onion and garlic in a large skillet over medium heat.

Drain the green beans and add them to the skillet. Season with salt and pepper. Saute together for 2 to 3 minutes on high, stirring frequently.

Transfer green bean mixture to a serving dish. Adjust seasoning as desired. Serve hot.

For the Cranberry Sauce:

In a large saucepan set over medium heat, combine the orange juice, water, cranberries, sugar, raisins and orange zest. Stir frequently until sugar has dissolved, about 5 to 6 minutes. Bring mixture to a boil, and cook until the cranberries burst, or about 10 minutes. Remove from heat source, and chill for at least eight hours or overnight. Serve chilled.

For Wild Rice:

In a large saucepan, combine, wild rice and 4 cups of broth. Bring to a boil over high heat. Reduce heat and gently simmer covered until tender, about 45 to 60 minutes. Drain and transfer to a large bowl.

Preheat the oven to 350º F. Coat a 9 x 13-inch casserole dish with Smart Balance® Omega Non-Stick Cooking Spray.

While rice is cooking, heat the Smart Balance® Omega-3 Buttery Stick in a skillet over medium heat; add the onions and mushrooms and saute for 8 to 10 minutes or until softened and golden. Add the thyme and continue cooking for an additional 2 minutes. Add the onion and mushroom mixture to the rice.

Pour the rice mixture into the prepared casserole dish; sprinkle the chopped parsley over the rice and gently fold into the rice mixture. Smooth the top the the rice with a spatula. Season with salt and pepper to taste. Drizzle the remaining broth over the rice and cover tightly with aluminum foil. Bake until rice is heated through, about 30 minutes.