Ree Drummond, The Pioneer Woman, is beloved for her approachable and delicious recipes, especially when it comes to holiday cooking. From her new cookbook, The Pioneer Woman Cooks: A Year of Holidays, comes a standout side dish perfect for your Thanksgiving table: Broccoli-Wild Rice Casserole. And while the original contest to win her book may be over, the inspiration from this recipe will last for many holiday seasons to come.
This cookbook, A Year of Holidays, is more than just a collection of recipes; it’s a comprehensive guide to celebrating every major holiday throughout the year. Ree Drummond packs it with recipes, vibrant photos, decorating ideas, and invaluable tips, spanning from New Year’s Day to New Year’s Eve. Imagine having all your go-to holiday recipes, the ones you truly want to make, expertly curated in one beautiful book.
Browsing through A Year of Holidays, it’s clear why this book has earned a spot in the kitchen. Dishes like the brilliantly simple Brussels Sprouts with Cranberries and the decadent Caramel Apple Pie jump off the page, beckoning to be made. Even a quick flip through can inspire your next holiday menu. Consider the Eggs in Hash Brown Nests, a delightful idea for Easter brunch, or the fun Candy-Dipped S’Mores, perfect for a Valentine’s Day treat, regardless of whether kids are around.
Beyond the recipes, the cookbook offers a personal glimpse into Ree’s life, featuring heartwarming photos of her family – her children, parents, in-laws, and sister Betsy, even some charming vintage snapshots of Ree herself. These personal touches enhance the cookbook, making it feel both inspiring and warmly familiar.
Discovering the Pioneer Woman’s Broccoli-Wild Rice Casserole Recipe
Among the many tempting recipes in A Year of Holidays, the Broccoli-Wild Rice Casserole is particularly noteworthy. Ree herself emphasizes just how transformative this dish is, stating, “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 secret, according to Ree, lies in the use of wild rice, which introduces a delightful chewiness and visual appeal to the classic casserole. Moreover, her homemade approach to the cream of mushroom soup component is a game-changer, potentially making canned versions a thing of the past. The result is, in Ree’s words, “utterly luscious.”
Let’s dive into making this exceptional side dish.
Pioneer Woman’s Broccoli-Wild Rice Casserole Recipe
This recipe, adapted from Three Many Cooks and inspired by Ree Drummond, serves 12 and is perfect for a crowd at Thanksgiving or any holiday gathering.
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: 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.
- Prepare the Broccoli: 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 tender-crisp. Immediately drain the broccoli and plunge it into a bowl of ice water to halt the cooking process. Once cooled, drain and set aside.
- Sauté the Vegetables and Make the Cream Sauce: In a large, deep skillet, melt 6 tablespoons of butter over medium-high heat. Add the diced onions and chopped mushrooms and sauté for 4 to 5 minutes, until tender and most of their liquid has evaporated. Add the diced carrots and celery, and sauté until all vegetables are softened and start to turn golden brown. Sprinkle in the flour and stir to incorporate. Gradually stir in the remaining 3 cups of chicken broth, bring to a simmer, and continue to simmer for 3 to 4 minutes, until slightly thickened. Stir in the heavy cream and simmer until heated through. Remove from heat.
- Assemble and Bake the Casserole: Preheat oven to 375 degrees F (190 degrees C) and adjust the oven rack to the lower-middle position. Spread half of the cooked wild rice in a 13×9-inch pan or a 2-quart casserole dish. Cover the rice with a layer of 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. Toss with the panko breadcrumbs to coat. Sprinkle the buttered breadcrumbs over the casserole.
- Bake: Cover the casserole with foil and bake for 20 minutes. Remove the foil and continue to bake for an additional 20-25 minutes, or until the breadcrumbs are golden brown and the casserole is bubbly.
- Serve: Sprinkle with fresh parsley before serving. As Ree Drummond would say, “Then dig in!”
Why This Pioneer Woman Casserole is a Holiday Must-Have
This Broccoli-Wild Rice Casserole isn’t just another side dish; it’s a holiday experience elevated by the Pioneer Woman’s signature touch. The combination of textures – the chewiness of wild rice, the crisp-tender broccoli, and the creamy, flavorful sauce – makes each bite satisfying. By making the cream of mushroom base from scratch, you gain control over the flavors and avoid the often-processed taste of canned soups, resulting in a fresher, more vibrant casserole.
Whether you’re a longtime fan of Ree Drummond or new to her recipes, this Broccoli-Wild Rice Casserole is a fantastic introduction to her holiday cooking style. It’s a comforting, flavorful, and crowd-pleasing dish that will undoubtedly become a cherished part of your Thanksgiving or holiday meals. And for more holiday inspiration, be sure to check out The Pioneer Woman Cooks: A Year of Holidays for a wealth of recipes and ideas to make every celebration special.
