Ree Drummond, the Pioneer Woman, has captivated home cooks with her approachable style and delicious, family-friendly recipes. Her new cookbook, The Pioneer Woman Cooks: A Year of Holidays, is a testament to her knack for making holiday meals both special and stress-free. We were lucky enough to receive a copy and even give away five more to our readers – congratulations again to Adrienne, Heather, Wanda, Mary-Jo, and Kiki!
This cookbook is more than just recipes; it’s a year-long journey through holidays, filled with Ree’s signature warmth and practical tips. From New Year’s Day feasts to Christmas extravaganzas, A Year of Holidays is packed with dishes you’ll genuinely want to make, beautifully photographed and thoughtfully organized. Flipping through its pages, you’re instantly drawn into Ree’s world, a place where holidays are celebrated with gusto and good food is always at the heart of it.
One recipe that immediately caught our eye, and which Ree herself highlights as a game-changer, is her Broccoli-Wild Rice Casserole. It’s a Thanksgiving side dish that promises to redefine your perception of comfort food casseroles. David, our resident recipe enthusiast, was equally enthralled by the book, already earmarking the Eggs in Hash Brown Nests for Easter brunch. And those Candy-Dipped S’Mores? Valentine’s Day just got a whole lot sweeter, regardless of who’s home!
What truly sets Ree’s cookbook apart is the personal touch. Interspersed with mouthwatering recipes are heartwarming photos of Ree’s family – her kids, parents, in-laws, and sister Betsy, even some charming vintage snapshots. These personal glimpses transform the cookbook into a cherished keepsake, making you feel like you’re part of Ree’s holiday celebrations. It’s the kind of cookbook that earns a permanent spot in your kitchen, ready to be consulted for every holiday gathering.
We’re incredibly grateful to Ree for this inspiring collection of holiday recipes. And speaking of inspiration, let’s dive into the recipe that’s got us especially excited: Pioneer Woman’s Broccoli-Wild Rice Casserole, a dish where her “homemade approach to cream of mushroom soup” truly shines.
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.
Notes
Ree Drummond’s take on Broccoli-Wild Rice Casserole is truly revolutionary. She emphasizes, “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 inclusion of wild rice brings a delightful chewiness and visual appeal, but the real secret, as Ree reveals, is her “homemade approach to cream of mushroom soup.” This recipe might just convince you to forever ditch canned soup in favor of fresh, flavorful homemade versions. We wholeheartedly agree with Ree – this casserole is utterly luscious and a testament to the power of homemade mushroom soup in elevating classic comfort dishes.
