Ree Drummond, the Pioneer Woman, is known for her comforting and flavorful recipes, and her Broccoli Wild Rice Casserole from The Pioneer Woman Cooks: A Year of Holidays is no exception. This dish elevates the classic broccoli and rice casserole to a new level, making it a perfect side for Thanksgiving, Christmas, Easter, or any special occasion. Forget everything you thought you knew about broccoli rice casserole; Ree’s version is a game-changer.
What makes this Pioneer Woman Broccoli Cheese Rice Casserole so special? It starts with the use of wild rice, which brings a delightful chewiness and nutty flavor that surpasses ordinary white rice. But the real secret weapon is Ree’s homemade approach to the cream of mushroom soup component. Instead of relying on canned soup, this recipe guides you through creating a luscious, from-scratch cream sauce packed with fresh vegetables. This simple switch transforms the casserole from basic to gourmet.
Ree herself emphasizes the transformative nature of this dish, 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.” She rightly points out that “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.” And we couldn’t agree more!
This Pioneer Woman Broccoli Cheese Rice Casserole recipe is not just delicious; it’s also surprisingly approachable for home cooks. The steps are straightforward, and the use of readily available ingredients ensures that anyone can recreate this holiday masterpiece in their own kitchen. Whether you’re a seasoned chef or a beginner, this recipe is designed for success.
Ingredients for Pioneer Woman Broccoli Cheese Rice Casserole
To create this standout side dish, you’ll need the following 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
Step-by-Step Instructions for Broccoli Wild Rice Casserole
Follow these simple steps to bake your own Pioneer Woman Broccoli Cheese Rice Casserole:
- Cook the Wild Rice: In a large saucepan, combine the wild rice with 5 cups of chicken broth. Bring to a boil over medium-high heat, then reduce the 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 crisp-tender. Immediately drain the broccoli and plunge it into ice water to stop the cooking process. Once cooled, drain and set aside.
- Sauté the Vegetables for 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 the liquid from the mushrooms has evaporated. Add the diced carrots and celery and sauté for another few 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 it fully. 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 the sauce thickens slightly. Stir in the heavy cream and continue to simmer until heated through. Remove from heat.
- Assemble the Casserole: Preheat your 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 baking pan or a 2-quart casserole dish. Layer enough broccoli florets to cover the rice surface. Repeat with the remaining rice and broccoli. Pour the cream sauce evenly over the casserole.
- Add the Panko Topping and Bake: Melt the remaining 2 tablespoons of butter and toss with the panko breadcrumbs to coat them. Sprinkle the buttered panko crumbs evenly over the casserole. Cover the casserole with foil and bake for 20 minutes. Remove the foil and continue to bake for another 20-25 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 finished casserole. Serve hot and enjoy this delightful Pioneer Woman creation!
Tips for the Best Broccoli Cheese Rice Casserole
- Don’t overcook the broccoli: Blanching the broccoli briefly ensures it retains its bright green color and a slight crispness in the final casserole.
- Make ahead: You can assemble the casserole ahead of time and keep it covered in the refrigerator for up to a day. Bake as directed when ready to serve, you may need to add a few extra minutes to the baking time if starting from cold.
- Customize your cheese: While the recipe doesn’t explicitly call for cheese in the title, feel free to add a layer of shredded cheddar cheese or your favorite cheese blend between the rice and broccoli layers for an even cheesier casserole.
- Add protein: For a heartier main dish casserole, consider adding cooked chicken or turkey to the mixture.
The Pioneer Woman Broccoli Cheese Rice Casserole is more than just a side dish; it’s a comforting, flavorful, and memorable addition to any holiday meal or family gathering. With its creamy sauce, hearty wild rice, and tender broccoli, this recipe is sure to become a new favorite in your kitchen.
