Ree Drummond, the Pioneer Woman, is beloved for her approachable and delicious recipes, especially when it comes to comforting, family-friendly fare. Among her many culinary gems, the Broccoli Cheese Rice Casserole stands out as a holiday side dish that elevates the classic to new heights. Featured in her cookbook, The Pioneer Woman Cooks: A Year of Holidays, this casserole is more than just a simple side; it’s a testament to Drummond’s knack for transforming familiar dishes into something truly special.
Pioneer Woman Cooks A Year of Holidays Cookbook Cover
This isn’t your average broccoli rice casserole. As Ree herself notes, this recipe “takes everything you ever knew about broccoli-rice casserole and turns it upside down.” The secret? Wild rice. This addition brings a delightful chewiness and nutty flavor that distinguishes it from the typical creamy, sometimes bland, versions. Furthermore, Drummond’s commitment to homemade flavor shines through in her approach to the “cream of mushroom soup” element, urging cooks to ditch canned soup for a richer, from-scratch sauce that makes all the difference.
In The Pioneer Woman Cooks: A Year of Holidays, Drummond offers a comprehensive guide to celebrating every holiday throughout the year with food, family, and fun. From New Year’s Day feasts to Christmas extravaganzas, the book is packed with recipes, stunning photography, and heartwarming glimpses into Ree’s family life on their Oklahoma ranch. Beyond the Broccoli Cheese Rice Casserole, readers will discover a treasure trove of holiday inspiration. Imagine whipping up brilliantly simple Brussels Sprouts with Cranberries for Thanksgiving, indulging in a to-die-for Caramel Apple Pie for fall gatherings, or surprising loved ones with adorable Candy-Dipped S’Mores on Valentine’s Day. Even simple dishes like Eggs in Hash Brown Nests for Easter brunch become memorable with Drummond’s signature touch.
This cookbook isn’t just a collection of recipes; it’s an invitation into Ree Drummond’s holiday traditions, filled with personal anecdotes and beautiful photos of her family. It’s the kind of cookbook that earns a permanent spot in your kitchen, ready to be reached for year after year as holidays approach.
Pioneer Woman’s Broccoli Cheese Rice Casserole Recipe: A Step-by-Step Guide
Ready to experience the Pioneer Woman’s take on Broccoli Cheese Rice Casserole? This recipe, originally titled “Broccoli-Wild Rice Casserole,” is straightforward yet yields an incredibly flavorful and satisfying side dish, perfect for Thanksgiving, Christmas, or any special occasion.
Pioneer Woman Broccoli Wild Rice Casserole
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 the 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: While the rice is cooking, bring a large pot of salted water to a boil. Add the broccoli florets and cook for 3 to 4 minutes, until bright green and crisp-tender. Immediately drain the broccoli and plunge it into a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.
- Sauté the Vegetables: In a large, deep skillet, melt 6 tablespoons of butter over medium-high heat. Add the diced onion and chopped mushrooms. Sauté for 4 to 5 minutes, until tender and most of the liquid from the mushrooms has evaporated. Add the diced carrots and celery. Sauté for another 4 to 5 minutes, until all vegetables are softened and starting to turn golden brown.
- Make the Cream Sauce: Sprinkle the flour over the sautéed vegetables and stir to incorporate. Gradually stir in the remaining 3 cups of chicken broth. Bring the mixture to a simmer and continue to simmer for 3 to 4 minutes, until slightly thickened. Stir in the heavy cream and continue to simmer until heated through. Remove from heat. Season the sauce with salt and ground black pepper to taste.
- Assemble the Casserole: Preheat oven to 375 degrees F (190 degrees 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. Cover the rice with half of the blanched broccoli florets. Repeat the layers with the remaining rice and broccoli. Ladle the cream sauce evenly over the casserole.
- Prepare the Breadcrumb Topping: Melt the remaining 2 tablespoons of butter. In a small bowl, toss the panko breadcrumbs with the melted butter to coat. Sprinkle the buttered breadcrumbs evenly over the top of the casserole.
- Bake the Casserole: Cover the casserole dish with foil and bake for 20 minutes. Remove the foil and continue to bake for another 20 to 25 minutes, or until the breadcrumbs are golden brown and the casserole is bubbly and heated through.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the top of the casserole before serving. As Ree Drummond would say, “Then dig in!”
This Pioneer Woman Broccoli Cheese Rice Casserole is a guaranteed crowd-pleaser. The combination of wild rice, tender broccoli, and rich, homemade cream sauce, topped with a crunchy panko breadcrumb crust, creates a symphony of textures and flavors that will have everyone coming back for seconds. It’s the perfect side dish to bring warmth and comfort to any holiday table, thanks to Ree Drummond’s signature touch.
