Congratulations to Adrienne, Heather, Wanda, Mary-Jo, and Kiki, the lucky winners of Ree Drummond’s latest cookbook, The Pioneer Woman Cooks: A Year of Holidays! We hope you enjoy exploring all the festive recipes within.
Speaking of holiday feasts, today we’re spotlighting one standout side dish from Ree Drummond’s new book – the Broccoli Wild Rice Casserole. This recipe is perfect for your Thanksgiving spread, and to make things even more exciting, we gave away five copies of The Pioneer Woman Cooks: A Year of Holidays!
It’s quite amusing to recall that Ree actually mentioned me in the acknowledgements of her book, giving credit for the initial idea! She playfully wonders if the concept sparked during one of our kitchen chats over “coffee (or was it wine?).” It’s a fun thought!
But back to the book itself, Year of Holidays is truly a treasure. Organized from New Year’s Day to New Year’s Eve, it’s brimming with holiday inspiration. Inside, you’ll find a delightful mix of recipes, vibrant photos, creative decorating suggestions, and practical tips for celebrating every major holiday throughout the year. Imagine having all those cherished holiday recipes—the ones you truly want to make—expertly curated in a single, beautiful volume.
Flipping through Year of Holidays, I’m constantly finding dishes I’m eager to share. Ree’s simple yet brilliant Brussels Sprouts with Cranberries caught my eye, and her Caramel Apple Pie is undeniably tempting. Even my husband, David, while browsing, stopped at an Easter brunch photo, pointed to the charming Eggs in Hash Brown Nests, and declared, “I want to try that!” And for Valentine’s Day, those Candy-Dipped S’Mores are definitely on my list, even if it’s just for me!
Beyond the recipes, the cookbook is enriched by heartwarming photos of Ree’s family – her children, parents, in-laws, and sister, Betsy. There are even some charming vintage snapshots of Ree herself. These personal touches make an already exceptional cookbook feel genuinely warm and inviting.
Because I know Year of Holidays will become a kitchen staple, it’s earned a spot in my select collection of cookbooks that actually live on my kitchen counter. I’m genuinely excited to explore this year of holidays with Ree’s guidance and incorporate some wonderful new recipes into our family traditions.
Thank you, Ree, for this gift of holiday inspiration! You know you can always call me for coffee (or wine!) anytime!
And now, let’s get to the recipe that’s perfect for any holiday gathering, especially Thanksgiving: Pioneer Woman’s Broccoli-Wild Rice Casserole.
Pioneer Woman’s Broccoli-Wild Rice Casserole: A Thanksgiving Side Dish Sensation
This Broccoli-Wild Rice Casserole, straight from The Pioneer Woman Cooks: A Year of Holidays, is not your average casserole. It’s a sophisticated and flavorful side dish that will elevate your holiday table. Ree Drummond herself says it best: “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 delightful texture and visual appeal, while the homemade cream of mushroom soup base is a game-changer. Say goodbye to canned soup forever! This casserole is, as Ree describes, “utterly luscious.” We couldn’t agree more!
This recipe serves 12, making it perfect for a crowd. Here’s how to make this Pioneer Woman Casserole magic happen:
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 with 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 just 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 tender-crisp. Immediately drain the broccoli and plunge it into a bowl of ice water to stop the cooking process. Once cooled, drain again and set aside.
- Sauté the Vegetables for the Sauce: In a large, deep skillet over medium-high heat, melt 6 tablespoons of butter. Add the diced onion 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 continue to sauté until all the vegetables are softened and starting to turn golden brown.
- Make the Cream Sauce: Sprinkle the flour over the vegetables and stir to incorporate. Gradually stir in the remaining 3 cups of chicken broth, and bring the mixture to a simmer. Continue to simmer for 3 to 4 minutes, until the sauce thickens slightly. Stir in the heavy cream and continue to simmer just 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 pan or a 2-quart casserole dish. Layer enough blanched broccoli florets to cover the rice. Repeat with the remaining rice and broccoli. Pour the cream sauce evenly over the casserole.
- Add Breadcrumb Topping: Melt the remaining 2 tablespoons of butter and toss with the panko breadcrumbs 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 would say, “Then dig in!”
This Pioneer Woman Broccoli Wild Rice Casserole is truly a standout recipe. It’s the perfect make-ahead side dish for Thanksgiving or any holiday gathering. Your guests will be asking for seconds – and the recipe!
