Ree Drummond, The Pioneer Woman, is beloved for her approachable and delicious recipes, especially when it comes to comforting casseroles. Among her many culinary gems, the Broccoli Wild Rice Casserole stands out as a quintessential side dish, perfect for holiday gatherings or a cozy family meal. This recipe, featured in her cookbook “The Pioneer Woman Cooks: A Year of Holidays,” takes the classic broccoli and rice casserole to a whole new level of flavor and texture.
Drummond’s “Year of Holidays” cookbook is a treasure trove of recipes designed for every major holiday throughout the year, from New Year’s Day to Christmas. It’s packed with vibrant photos, decorating ideas, and practical tips, making holiday cooking feel less like a chore and more like a joyful celebration. Within its pages, you’ll discover revamped classics and exciting new dishes, all with Ree’s signature home-style charm. Imagine having all your go-to holiday recipes, reliably delicious and conveniently compiled in one book – that’s the magic of “The Pioneer Woman Cooks: A Year of Holidays.”
The Broccoli Wild Rice Casserole is a prime example of why Ree Drummond’s recipes resonate with so many home cooks. It’s a comforting, flavorful dish that’s both familiar and elevated. The wild rice introduces a delightful chewiness and nutty flavor that distinguishes it from ordinary rice casseroles. Furthermore, Drummond’s homemade cream of mushroom soup base is a game-changer, offering a richness and depth of flavor far superior to canned versions. This casserole isn’t just a side dish; it’s a statement piece on your holiday table, guaranteed to impress your guests and become a family favorite.
Beyond just the recipe, “The Pioneer Woman Cooks: A Year of Holidays” offers a glimpse into Ree’s family life, adding a personal touch that makes the cookbook even more appealing. Photos of her kids, parents, in-laws, and even vintage snapshots of Ree herself, sprinkle warmth and personality throughout the book. It’s more than just a collection of recipes; it’s an invitation into Ree’s holiday traditions and her passion for sharing good food with loved ones.
For anyone looking to enhance their holiday menus or simply seeking a reliable and delicious casserole dish, The Pioneer Woman’s Broccoli Wild Rice Casserole is an excellent choice. It’s easy enough for a weeknight meal yet elegant enough for special occasions. This recipe is a testament to Ree Drummond’s culinary talent: taking simple, comforting dishes and making them truly extraordinary.
Pioneer Woman’s Broccoli-Wild Rice Casserole Recipe
Yields: 12 servings
Prep time: 30 minutes
Cook time: 1 hour
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 to taste
- 1 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
Instructions:
- Cook the Wild Rice: In a large saucepan, combine wild rice and 5 cups of chicken broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 35 to 45 minutes, or until the rice is tender and most of the broth is absorbed. Set aside.
- Blanch the Broccoli: Bring a large pot of salted water to a boil. Add broccoli florets and cook for 3 to 4 minutes until bright green and tender-crisp. Immediately drain and plunge into a bowl of ice water to stop cooking. Once cool, drain and set aside.
- Sauté Vegetables and Make Cream Sauce: Melt 6 tablespoons of butter in a large, deep skillet over medium-high heat. Add onion and mushrooms and sauté for 4 to 5 minutes, until tender and most of the liquid has evaporated. Add carrots and celery and sauté until softened and starting to brown. Sprinkle in flour and stir to incorporate. Gradually stir in the remaining 3 cups of chicken broth, bring to a simmer, and cook for 3 to 4 minutes, until slightly thickened. Stir in heavy cream and simmer until heated through. Remove from heat.
- Assemble and Bake the Casserole: Preheat oven to 375°F (190°C) and adjust oven rack to the lower-middle position. Spread half of the cooked wild rice in a 13×9-inch baking pan or a 2-quart casserole dish. Layer with enough blanched broccoli to cover the rice. Repeat layers with the remaining rice and broccoli. Pour the cream sauce evenly over the casserole.
- Add Panko Topping and Bake: Melt the remaining 2 tablespoons of butter and toss with panko breadcrumbs to coat. Sprinkle breadcrumbs over the casserole. Cover with foil and bake for 20 minutes. Remove foil and continue baking for another 20-25 minutes, or until breadcrumbs are golden brown and the casserole is bubbly.
- Garnish and Serve: Sprinkle with fresh parsley before serving.
Recipe Notes from The Pioneer Woman:
“Beware: This heavenly side dish takes everything you ever knew about broccoli-rice casserole and turns it upside down, shakes it up, messes with it, rearranges it, and totally changes things forever. The wild rice adds a nice chewiness and color, and my homemade approach to cream of mushroom soup might keep you from ever cracking open another can of the stuff as long as you live. This is utterly luscious.” – Ree Drummond
Enjoy this exceptional casserole dish from The Pioneer Woman and elevate your next meal!
