Ree Drummond, the Pioneer Woman, has charmed home cooks for years with her approachable and delicious recipes. Her cookbook, The Pioneer Woman Cooks: A Year of Holidays, is a treasure trove of holiday culinary inspiration, and within its pages lies a standout side dish perfect for Thanksgiving: Broccoli-Wild Rice Casserole. This isn’t your average broccoli casserole; it’s a Pioneer Woman creation, meaning it’s packed with flavor, texture, and a comforting homemade touch that elevates it far beyond the ordinary.
This cookbook isn’t just a collection of recipes; it’s a holiday guide filled with Ree’s signature warmth and practical tips. From New Year’s Day feasts to Christmas dinners, A Year of Holidays covers every major celebration with dishes that are both impressive and achievable for home cooks of all levels. Browsing through, you’ll discover dishes like brilliantly simple Brussels Sprouts with Cranberries and decadent Caramel Apple Pie, alongside family-friendly favorites that will become holiday staples. Even David from Three Many Cooks was captivated by the Eggs in Hash Brown Nests, a testament to the book’s broad appeal and delicious offerings for every meal of the day.
What makes The Pioneer Woman Cooks: A Year of Holidays truly special are the personal touches sprinkled throughout. Photos of Ree’s family, including vintage snapshots, create a warm and inviting atmosphere, making you feel like you’re cooking alongside a friend. This personal connection, combined with reliable and flavorful recipes, is what makes Ree Drummond such a beloved culinary figure. For anyone seeking holiday meal inspiration, this book is an invaluable addition to the kitchen, promising to bring new life to traditional holiday menus.
One recipe that perfectly encapsulates the Pioneer Woman’s approach to holiday cooking is her Broccoli-Wild Rice Casserole. This dish takes the classic broccoli casserole and reimagines it with wild rice, creating a nutty and chewy texture that contrasts beautifully with the tender broccoli and creamy sauce. Ree herself describes it as a dish that “takes everything you ever knew about broccoli-rice casserole and turns it upside down,” and she’s not wrong. The homemade cream of mushroom soup base is a game-changer, far surpassing any canned version in flavor and richness.
This casserole is more than just a side dish; it’s a celebration of flavors and textures that complement a Thanksgiving feast perfectly. The combination of earthy wild rice, bright broccoli, and savory mushroom sauce is both comforting and sophisticated. It’s a dish that will appeal to both picky eaters and adventurous palates, making it a crowd-pleasing addition to your holiday table.
Ready to bring the Pioneer Woman’s touch to your Thanksgiving side dish lineup? Here’s how to make her Broccoli-Wild Rice Casserole:
Pioneer Woman’s Broccoli-Wild Rice Casserole Recipe
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, diced
- 1 pound white or baby bella mushrooms, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 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:
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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.
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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 crisp-tender. Immediately drain and plunge into a bowl of ice water to stop cooking. Once cool, drain and set aside.
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Prepare the Mushroom Sauce: Melt 6 tablespoons of butter in a large, deep skillet over medium-high heat. Add diced onions and chopped mushrooms and sauté for 4 to 5 minutes, until tender and most of the liquid has evaporated. Add diced carrots and celery and sauté until all vegetables are softened and starting to brown. Sprinkle in flour and stir to combine. 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 to heat through. Remove from heat.
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Assemble and Bake: 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 9×13 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 mushroom sauce evenly over the casserole.
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Make Panko Topping: Melt the remaining 2 tablespoons of butter and toss with panko breadcrumbs to coat. Sprinkle the buttered panko crumbs evenly over the casserole.
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Bake: Cover the casserole with foil and bake for 20 minutes. Remove the foil and continue baking for another 20-25 minutes, or until the breadcrumbs are golden brown and the casserole is bubbly and heated through.
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Garnish and Serve: Sprinkle chopped fresh parsley over the casserole before serving. Ree Drummond would encourage you to “dig in!” and enjoy this heavenly side dish.
Broccoli Wild Rice Casserole close up
Tips for the Best Pioneer Woman Broccoli Casserole:
- Wild Rice Variety: Experiment with different wild rice blends for varied textures and flavors.
- Fresh Broccoli is Key: Fresh broccoli florets provide the best texture and flavor in this casserole. Frozen broccoli can be used in a pinch, but ensure it’s thoroughly thawed and drained.
- Homemade Mushroom Sauce: Don’t skip making the homemade mushroom sauce. It’s the heart of this casserole and far superior to canned soup.
- Crispy Panko Topping: The panko breadcrumb topping adds a delightful crunch. Ensure it’s evenly coated in butter for optimal browning and crispiness.
- Make-Ahead Option: Assemble the casserole ahead of time and store it, covered, in the refrigerator for up to 24 hours. Bake as directed, adding an extra 10-15 minutes to the baking time if starting from cold.
Ree Drummond’s Broccoli-Wild Rice Casserole is a Thanksgiving side dish that will impress your guests and become a new holiday tradition. It’s a testament to the Pioneer Woman’s talent for taking classic comfort food and making it even better. This Thanksgiving, skip the ordinary and bring the extraordinary to your table with this delightful broccoli casserole.
