Ree Drummond, The Pioneer Woman, has done it again with her new cookbook, The Pioneer Woman Cooks: A Year of Holidays. Among the treasure trove of holiday recipes, her Broccoli-Wild Rice Casserole stands out as a must-try side dish, especially for Thanksgiving. We’re diving deep into why this casserole is a game-changer and how it can become a star on your holiday table.
Drummond’s Year of Holidays cookbook is a comprehensive guide to celebrating every major holiday throughout the year, starting from New Year’s Day to New Year’s Eve. Imagine having a single, beautifully photographed book filled with reliable and delicious recipes tailored for each special occasion. This isn’t just another cookbook; it’s a year-long culinary companion. From Thanksgiving feasts to Easter brunches and Valentine’s Day treats, Ree covers it all with her signature approachable style.
Inside, you’ll find recipes that range from brilliantly simple, like Brussels Sprouts with Cranberries, to indulgently decadent, such as Caramel Apple Pie. Even David, while flipping through the pages, was instantly captivated by the Easter brunch Eggs in Hash Brown Nests. The book is packed with dishes that are not only tempting to make but also genuinely appealing to eat, making holiday meal planning less stressful and more enjoyable.
What truly sets Year of Holidays apart are the personal touches. Sprinkled throughout the book are heartwarming photos of Ree’s family – her kids, parents, in-laws, and sister Betsy, even some charming vintage snapshots. These personal moments infuse the cookbook with warmth and personality, making it feel like more than just a collection of recipes; it’s an invitation into Ree’s holiday traditions. 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.
One recipe that’s already generating buzz is the Pioneer Woman Broccoli-Wild Rice Casserole. Ree herself notes that this isn’t your average broccoli rice casserole. It’s a revamped, flavor-packed version that will redefine your expectations. The addition of wild rice introduces a delightful chewiness and depth of flavor, while her homemade “cream of mushroom soup” element promises to be so good, you’ll likely never reach for a canned soup again. This casserole is described as utterly luscious, and we wholeheartedly agree.
This Pioneer Woman Broccoli And Rice Casserole recipe elevates the classic comfort food into something truly special. It’s more than just a side dish; it’s a flavorful and textured experience that complements any holiday main course. It’s the perfect make-ahead dish, freeing up valuable time on busy holiday cooking days. Plus, it’s a fantastic way to incorporate vegetables into a comforting and crowd-pleasing dish.
Whether you’re a seasoned cook or just starting out, Ree’s recipe is easy to follow and yields impressive results. Let’s get into the details so you can bring this standout Pioneer Woman broccoli and rice casserole to your next holiday gathering.
Pioneer Woman’s Broccoli-Wild Rice Casserole Recipe
Yields: 12 servings
Prep time: 45 minutes
Cook time: 45 minutes
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, small diced
- 1 pound domestic white or baby bella mushrooms, finely chopped
- 2 carrots, peeled and small diced
- 2 celery stalks, small 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:
- Cook the Wild Rice: In a large saucepan, combine the rice with 5 cups of chicken broth. Bring to a boil over medium-high heat, then reduce 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 crisp-tender. Immediately drain and plunge into ice water to stop cooking. Once cooled, drain and set aside.
- Sauté Vegetables for Sauce: Melt 6 tablespoons of butter in a large, deep skillet over medium-high heat. Add onions and mushrooms and sauté for 4 to 5 minutes, until tender and most liquid has evaporated. Add carrots and celery; sauté until vegetables are soft and mixture begins 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 until heated through. Remove from heat.
- Assemble and Bake: Preheat oven to 375°F (190°C) and adjust rack to lower-middle position. Spread half of the cooked wild rice in a 13×9 inch pan or 2-quart casserole dish. Layer enough blanched broccoli to cover the rice. Repeat layers with remaining rice and broccoli. Ladle the prepared sauce evenly over the casserole.
- Prepare Breadcrumb Topping: Melt the remaining 2 tablespoons of butter and toss with panko breadcrumbs to coat. Sprinkle breadcrumbs evenly over the casserole.
- Bake: Cover the casserole with foil and bake for 20 minutes. Remove foil and continue baking for another 25 minutes, or until breadcrumbs are golden brown and casserole is bubbly and heated through.
- Garnish and Serve: Sprinkle with fresh parsley before serving. As Ree would say, “Then dig in!”
Recipe Notes from Ree Drummond:
“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.”
This Pioneer Woman broccoli and rice casserole is not just a side dish; it’s a holiday experience. Add it to your Thanksgiving menu and discover a new family favorite that’s sure to impress.
