Congratulations to our giveaway winners Adrienne, Heather, Wanda, Mary-Jo and Kiki on winning Ree Drummond’s new book, The Pioneer Woman Cooks: A Year of Holidays! We hope you enjoy exploring Ree’s delightful holiday recipes.
Today, we’re revisiting a recipe inspired by Ree Drummond’s cookbook, The Pioneer Woman Cooks: A Year of Holidays. While we initially highlighted her Broccoli-Wild Rice Casserole as a fantastic Thanksgiving side dish, Ree’s culinary world offers so much more – think beyond casseroles and imagine the comforting aroma of a hearty chicken soup rice simmering on the stove. Could the Pioneer Woman’s touch elevate even a simple classic like chicken soup rice? Let’s dive into the essence of her holiday cookbook and explore the kind of comforting, family-friendly food she’s known for.
It’s fun to remember that Ree herself credits inspiration for this holiday-themed cookbook to a conversation, possibly over coffee (or wine!), a few years prior. This personal touch is what makes Year of Holidays so appealing. Spanning from New Year’s Day to New Year’s Eve, the book is a treasure trove of recipes, vibrant photos, creative decorating ideas, and practical tips for celebrating all twelve major holidays throughout the year. Imagine having all your go-to holiday recipes – the ones you truly love to make and share – beautifully presented and readily accessible in one place.
Flipping through the pages, it’s hard not to get excited about sharing numerous dishes with our readers. Ree’s simple yet elegant Brussels Sprouts with Cranberries come to mind, or her utterly decadent Caramel Apple Pie. Even simple classics get the Pioneer Woman treatment, making them extra special. Just like when someone in our team spotted the Easter brunch spread, eyes immediately drawn to the tempting Eggs in Hash Brown Nests, declaring, “I want to make that!” And even if Valentine’s Day isn’t a big family affair, who could resist making those adorable Candy-Dipped S’Mores? These are the kind of joyful, accessible recipes that define Ree’s style. Perhaps, in a similar vein, her take on chicken soup rice would be equally comforting and crowd-pleasing.
What truly enhances the experience of Year of Holidays are the heartwarming pictures of Ree’s family – her children, parents, in-laws, and sister, Betsy. There are even charming vintage photos of Ree herself sprinkled throughout the book. These personal touches transform a great cookbook into something genuinely warm and inviting, much like the promise of a homemade meal shared with loved ones. It’s this feeling of home and hearth that perhaps extends even to imagining her version of a classic like chicken soup rice – a dish synonymous with comfort and care.
This cookbook feels like it deserves a permanent spot in the kitchen, ready to be reached for year-round. It’s an inspiring guide for making holidays even more special, offering fresh ideas to complement our cherished traditions. Thanks to Ree for this gift of holiday inspiration. And yes, Ree, the invitation for coffee (or wine!) still stands!
Let’s bring it back to the delicious food. While the giveaway is now closed, the inspiration continues! And to give you a taste of Ree’s approach to comforting, flavorful food, we’re sharing her Broccoli-Wild Rice Casserole recipe below. It might not be chicken soup rice, but it embodies that same spirit of hearty, family-friendly goodness that The Pioneer Woman is all about.
Pioneer Woman’s Broccoli-Wild Rice Casserole
by: Three Many Cooks
Serves: 12
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
- Place rice in a large saucepan, along with 5 cups of the broth; bring to boil over medium-high heat, reduce heat to low, cover and simmer until the rice is just tender and broth is almost absorbed, 35 to 45 minutes; set aside.
- Meanwhile, heat a large pot of boiling, salted water. Add broccoli florets and cook until bright green and tender crisp, 3 to 4 minutes. Immediately drain broccoli and plunge it into a bowl of ice water to stop the cooking process. When cool, drain and set aside.
- Heat 6 tablespoons of the butter in a large deep skillet over medium-high heat. Add onions and mushrooms; saute until tender and most of the liquid has evaporated, 4 to 5 minutes. Add carrots and celery; saute until all of the vegetables are soft and mixture starts to turn golden brown. Sprinkle in flour; stir to incorporate. Stir in remaining 3 cups of broth; bring to a simmer and continue to simmer to thicken slightly, 3 to 4 minutes. Stir in heavy cream; continue to simmer to heat through. Remove from heat.
- When ready to assemble, adjust oven rack to lower-middle position and heat oven to 375 degrees. Spread half of the rice in a 13- by 9-inch pan or other 2-quart casserole. Add enough broccoli to cover the surface. Repeat layering with remaining rice and enough broccoli to cover the surface. Ladle on sauce to evenly cover the casserole.
- Melt remaining 2 tablespoons of butter; toss with panko crumbs to coat. Sprinkle breadcrumbs over casserole. Cover casserole with foil and bake for 20 minutes. Remove foil and continue to bake until breadcrumbs and golden brown and casserole is bubbly. Sprinkle with parsley and serve or as Ree would say, “Then dig in!”
Notes
Ree’s own words perfectly capture the essence of this dish: “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.” We wholeheartedly agree with Ree. And while you’re enjoying this casserole, perhaps start imagining your own Pioneer Woman-inspired chicken soup rice for the next cozy meal!
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