Ree Drummond, The Pioneer Woman, is beloved for her approachable and flavorful recipes, especially when it comes to holiday feasts. Her cookbook, The Pioneer Woman Cooks: A Year of Holidays, is a treasure trove of dishes perfect for any celebration. Among the standout recipes is her Broccoli-Wild Rice Casserole, a delightful side dish that redefines comfort food and, as Ree herself notes, might just change your perspective on cream of mushroom soup forever.
This isn’t your average broccoli and rice casserole. Ree Drummond’s version takes this classic to new heights by incorporating wild rice and a homemade cream of mushroom soup element that is simply divine. Forget canned soup – The Pioneer Woman way is all about fresh, vibrant flavors that will impress your family and guests. Her recipe emphasizes the deliciousness that comes from scratch-made components, ensuring a truly memorable holiday side.
Inside The Pioneer Woman Cooks: A Year of Holidays, you’ll find recipes for every major holiday, from New Year’s Day feasts to Thanksgiving extravaganzas. It’s packed with stunning photography, decorating ideas, and Ree’s signature tips to make holiday cooking stress-free and enjoyable. Imagine having all your go-to holiday recipes, perfected and compiled in one beautiful book – that’s exactly what Ree delivers.
Beyond the Broccoli-Wild Rice Casserole, the cookbook is brimming with tempting dishes. Think of Ree’s simple yet elegant Brussels Sprouts with Cranberries, or her decadent Caramel Apple Pie. Even a quick glance through its pages is enough to spark culinary inspiration. Whether it’s for a special Easter brunch or a cozy Valentine’s Day treat, Ree’s recipes are designed to bring joy to every occasion.
What truly sets A Year of Holidays apart are the personal touches. Filled with heartwarming photos of Ree’s family – her kids, parents, in-laws, and sister – the book feels incredibly warm and inviting. These glimpses into Ree’s life make the cookbook not just a collection of recipes, but a celebration of family, food, and traditions. It’s the kind of cookbook that earns a permanent spot in your kitchen, ready to be used year after year.
Crafting Pioneer Woman’s Cream of Mushroom Soup Magic
The secret to the Broccoli-Wild Rice Casserole’s exceptional flavor lies in Ree Drummond’s approach to cream of mushroom soup. Instead of relying on canned soup, she guides you through creating a homemade version that is richer, fresher, and bursting with umami. This commitment to homemade goodness is a hallmark of The Pioneer Woman’s cooking style, elevating even simple dishes to gourmet levels.
This recipe isn’t about complicated techniques; it’s about using fresh ingredients and straightforward methods to create something truly special. The wild rice adds a wonderful nutty flavor and chewy texture, perfectly complementing the tender broccoli and the luscious cream of mushroom soup base.
Broccoli-Wild Rice Casserole: A Step-by-Step Guide
Ready to try this Pioneer Woman masterpiece? Here’s how to create Ree Drummond’s Broccoli-Wild Rice Casserole, complete with that unforgettable cream of mushroom soup element:
Ingredients:
- 2 cups wild rice or wild rice blend
- 8 cups chicken broth
- 2 to 3 broccoli crowns, cut into small florets
- 1 stick (8 tablespoons) butter
- 1 medium-large onion, cut into small dice
- 1 pound domestic white or baby bella mushrooms, finely chopped
- 2 carrots, peeled and cut into small dice
- 2 celery stalks, cut into small dice
- ¼ cup all-purpose flour
- ½ cup heavy cream
- Salt and ground black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
Instructions:
- Cook the Wild Rice: Combine rice and 5 cups of chicken broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 35-45 minutes, or until rice is tender and broth is mostly absorbed. Set aside.
- Blanch the Broccoli: Boil broccoli florets in salted water for 3-4 minutes until bright green and crisp-tender. Immediately plunge into ice water to stop cooking. Drain and set aside.
- Sauté Vegetables for Cream of Mushroom Soup Base: Melt 6 tablespoons of butter in a large skillet over medium-high heat. Sauté onions and mushrooms for 4-5 minutes until tender and liquid evaporates. Add carrots and celery; sauté until softened and slightly golden.
- Create Cream of Mushroom Soup: Sprinkle flour over the vegetables and stir to combine. Gradually whisk in the remaining 3 cups of chicken broth. Simmer for 3-4 minutes to thicken. Stir in heavy cream and heat through. Remove from heat.
- Assemble the Casserole: Preheat oven to 375°F (190°C). Layer half the cooked rice in a 9×13 inch casserole dish, followed by half the broccoli. Repeat layers. Pour the cream of mushroom soup sauce evenly over the top.
- Prepare Breadcrumb Topping: Melt the remaining 2 tablespoons of butter and toss with panko breadcrumbs. Sprinkle over the casserole.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for another 20-25 minutes, or until golden brown and bubbly.
- Garnish and Serve: Sprinkle with fresh parsley before serving.
Why This Pioneer Woman Recipe is a Holiday Must-Have
Ree Drummond’s Broccoli-Wild Rice Casserole is more than just a side dish; it’s a testament to the power of simple, wholesome cooking. Her homemade cream of mushroom soup takes it from ordinary to extraordinary, offering a depth of flavor that canned versions simply can’t match. This casserole is perfect for Thanksgiving, Christmas, or any holiday gathering where you want to serve a comforting, crowd-pleasing dish. Embrace The Pioneer Woman’s approach and bring this delightful recipe to your next holiday table.
