Ree Drummond, the Pioneer Woman, is renowned for her hearty, family-friendly recipes, and her Thanksgiving side dishes are no exception. While many might immediately think of classic Thanksgiving salads, Ree’s Broccoli-Wild Rice Casserole from her cookbook, The Pioneer Woman Cooks: A Year of Holidays, offers a warm, comforting, and utterly delicious alternative that will undoubtedly become a new holiday staple. This recipe, featured in Ree’s holiday cookbook, is so good it might just overshadow the traditional Thanksgiving salad this year!
This isn’t your average, bland broccoli casserole. Ree Drummond elevates this classic side dish to gourmet levels by incorporating wild rice and a homemade cream of mushroom soup that is miles away from the canned version. The result is a rich, flavorful casserole with a delightful textural contrast – the chewiness of wild rice, the tender-crisp broccoli, and the crunchy panko breadcrumb topping. It’s a Thanksgiving side dish that’s both satisfying and sophisticated, proving that Thanksgiving flavors can extend far beyond the usual salad offerings.
Why This Pioneer Woman Thanksgiving Casserole is a Must-Try
Ree’s Year of Holidays cookbook is a treasure trove of recipes perfect for any celebration, from New Year’s Day to Christmas. Packed with vibrant photos, decorating ideas, and invaluable tips, it’s a holiday recipe bible. Flipping through its pages reveals a plethora of dishes begging to be made, like her simple yet elegant Brussels Sprouts with Cranberries and the decadent Caramel Apple Pie. Even David, a discerning palate, was immediately drawn to the Eggs in Hash Brown Nests, declaring, “I want that!” upon seeing a picture. And those Candy-Dipped S’Mores? Valentine’s Day just got a whole lot sweeter.
But beyond the recipes, the cookbook is infused with warmth thanks to the inclusion of family photos – Ree’s kids, parents, in-laws, and sister Betsy, alongside charming vintage snapshots of Ree herself. This personal touch makes the book feel extra special and inviting, much like Ree’s approach to cooking.
This cookbook is more than just a collection of recipes; it’s holiday inspiration, and this Broccoli-Wild Rice Casserole perfectly embodies that spirit. It’s a dish that’s destined to become a cherished part of your Thanksgiving spread, offering a delightful warmth and depth of flavor that complements any Thanksgiving main course, and provides a welcome change from the expected Thanksgiving salad.
Pioneer Woman’s Broccoli-Wild Rice Casserole Recipe
This recipe, serving 12, is surprisingly easy to make, and the payoff is immense. Prepare to impress your Thanksgiving guests with a side dish that is far from ordinary.
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:
- 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 tender and the broth is mostly absorbed. Set aside.
- Blanch 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 tender-crisp. Immediately drain the broccoli and plunge it into a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.
- Sauté the Vegetables for the 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 has evaporated. Add the diced carrots and celery and continue to sauté until all vegetables are softened and the mixture starts to turn golden brown.
- Make the Cream Sauce: Sprinkle in the flour and stir to incorporate it into the vegetables. Gradually stir in the remaining 3 cups of chicken broth. Bring 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 and Bake: Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Spread half of the cooked wild rice in a 13×9 inch pan or a 2-quart casserole dish. Cover the rice layer with half of the blanched broccoli florets. Repeat the layers with the remaining rice and broccoli. Ladle the cream sauce evenly over the casserole.
- Prepare the Breadcrumb Topping: Melt the remaining 2 tablespoons of butter and toss with the panko breadcrumbs to coat. Sprinkle the buttered breadcrumbs evenly over the casserole.
- Bake the Casserole: Cover the casserole with foil and bake for 20 minutes. Remove the foil and continue to bake for an additional 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 casserole before serving. As Ree herself would say, “Then dig in!”
Recipe Notes from Ree Drummond:
Ree emphasizes the transformative nature of this casserole, 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 highlights the wild rice for its “nice chewiness and color” and her homemade cream of mushroom soup as a game-changer, promising it might make you “never crack open another can of the stuff as long as you live.” Ree concludes, “This is utterly luscious.” We couldn’t agree more!
Beyond the Salad: Embrace Warm Thanksgiving Side Dishes
While a refreshing Thanksgiving salad has its place on the holiday table, Ree Drummond’s Broccoli-Wild Rice Casserole offers a comforting and flavorful alternative that’s perfect for the cooler weather and the spirit of Thanksgiving feasting. This casserole is a testament to Ree’s knack for taking classic dishes and making them extraordinary. So, this Thanksgiving, why not venture beyond the traditional salad and introduce your family to this delightful Pioneer Woman creation? It’s a guaranteed crowd-pleaser that will warm hearts and palates alike.
