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. Enjoy!
Today we’re featuring Broccoli-Wild Rice Casserole, one of Ree Drummond’s Thanksgiving side dishes from her new book, The Pioneer Woman Cooks: A Year of Holidays. Even better we’re giving away five copies!
Believe it or not, in her acknowledgements Ree credits me with giving her the idea for this book a few years ago. She ponders whether the idea came while we were sitting in her kitchen “sipping coffee (or was it wine?).” Hmm.
Maybe I’m a bit biased, but I love Ree’s Year of Holidays. Bookended by New Year’s Day and New Year’s Eve, this book is exquisitely crammed with recipes, photos, decorating ideas, and tips for all twelve big holidays in between. Imagine, all your favorite holiday recipes—stuff you really want to make—done well and in one place.
As I page through the book, there are so many dishes I want to share with our readers. Like Ree’s brilliantly simple Brussels Sprouts with Cranberries or her to-die-for Caramel Apple Pie. As David was leafing through the book, he stopped at a photo of an Easter brunch plate, pointed to the Eggs in Hash Brown Nests, and boldly proclaimed, “I want that!” And even if there are no kids at my house on Valentine’s Day, I’m definitely making those Candy-Dipped S’Mores.
I also loved all the pictures of the family—Ree’s kids, her mom and dad, her mother- and father-in-law, and her sister, Betsy. There are even some vintage photos of her. These photos make an already great book feel warm and special.
Because I’ll be reaching for it regularly, this book has been added to the select group that actually lives in my kitchen. I am looking forward to this year of holidays, and to adding some wonderful new recipes to our traditional ones.
Thanks for the gift of new holiday inspiration, Ree. You can call me for coffee (or wine!) any time!
Let’s keep it simple. To enter the contest to win one of the five books we’re giving away, leave a comment telling us what dish you can’t wait to make or eat this Thanksgiving. Contest ends this Sunday night, November 17th at 9 PM Eastern Time. We’ll announce winners the following morning.
(I’m pretty excited about trying those Brussels sprouts!)
- 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
- 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!”
We agree, Ree.
Thanksgiving is my favorite, I can’t choose just one dish. I love it all!!
I can’t wait to have mashed potatoes and gravy. Yum!
Buttery salty mashed potatoes
I love Thanksgiving buffet – all of it! The sum is better than each of the parts!
This looks so yummy! I can’t wait to make pecan pie. My grandmother is no longer able to make this pie. She looks forward to having a piece. She really loves it especially if the crust is slightly too brown. This year I’m making a pie forherto carry back to her home. I love seeing how happy this simple pie makes her.
I just can’t wait for thanksgiving to eat some yummy pumpkin pie ( and I can’t wait to try Ree’s pumpkin smoothy from leftovers)
Drop Biscuits and Sausage Gravy
When I saw Ree on The Talk making the broccoli-rice casserole I knew I would add that to our Thanksgiving menu! My daughters have also convinced me that we MUST try the pumpkin smoothies. Thanks for the great ideas!
Stuffing – oh my do I love a good stuffing (and turkey, mashed potatoes and gravy too!)
Stuffing and mashed potatoes with gravy! We are adding a gluten free stuffing to our menu this year and I am excited to see how it comes out.
Sweet potato casserole….it’s one of those things you really only have once a year.
Slow roasted prime rib roast, roasted carrots, & wild rice/broccoli casserole with braised green beans with tomatoes…………………my perfect Christmas dinner.
Can’t wait for the stuffing – always my favorite Thanksgiving side dish!
Not possible. . .I cannot name one dish, because the whole meal – and in its entirety – is needed make the Thanksgiving experience for me. . .no dish is lesser than another, the whole is greater tha the sum of its parts.
Not possible. . .I cannot name one dish, because the whole meal – and in its entirety – is needed make the Thanksgiving experience for me. . .no dish is lesser than another, and the whole is greater than the sum of its parts.
I am looking forward to sweet potato casserole and pumpkin roll for dessert!
I cannot wait to eat my mother in law’s sweet potatoes!
My brother-in-law’s pumpkin pie! Can’t wait!
I love my mother’s northern stuffing. I live in the south and all they cook is cornbread stuffing so I make it for both Thanksgiving and Christms. Everytime I take a bite…it is like she is sitting right next to me telling stories about her Montana Christmases. Miss her much!!
Stuffing with gravy!
Can’t wait for bourbon cranberry sauce!
Looking forward to the mashed potatoes (and I use Ree’s recipe)!
Broccoli Wild Rice Casserole – I have been looking for a this receipe and your’s looks delicious with so many good ingredients.
Somehow my comment was duplicated & did not appear. Thanksgiving is my favorite holiday even though I don’t get to spend it with family…too scattered across the country. My favorite part is the turkey dressing which I try to make the way my mom did years ago.
Pie! Any kind.
I make a really good gluten free cornbread sausage dressing. Love it all tho’.
I love Thanksgiving so much. I can’t wait to make my creamy succotash with bacon and a sweet potato cheesecake. Yum!
I’m a man who loves sweets. So, I can’t wait to make red velvet cheesecake brownies.
My husband makes the best mashed potatoes!
Oooh, this looks so yummy!
Cornbread dressing! Yummm
Dressing, gravy, and cranberry sauce-all I need!
Ii read the parade magazine today. I found your facebook site. it was wonderful. I am from new England and the ranch life is what I have always wanted. thanks for you and mm sharing so much. I will try your recip. for thanksgiving dinner. it will be a change from our tradition new England meal.We make the same kind of corn bread dressing, only we put a pkg. of saltines and about 3lbs of oysters.. thanks for all this info. God Bless.
Thank you for printing this recipe; we served this with bourbon glazed salmon and roasted asparagus for a friend’s birthday dinner this weekend! Delicious!
Sweet potato casserole w mini marshmallows on the top- biscuits and gravy- pecan pie bars- I could go on and on!
Saw Ree make the wild rice and broccoli casserole today. This is at the top of my list for a thanksgiving side dish. Serving 22 guests. Can’t wait.
I was looking for another side dish and the broccoli wild rice looks like a winner – thanks for great ideas and recipes- Michele
I am excited about trying the broccoli and wild rice casserole and your sweet potatoes.
I have to say the veggies are my favorite part of thanksgiving, especially Brussels sprouts
Veggies are my favorite part of thanksgiving dinner. Especially roasted Brussels sprouts
I can not wait to try the wild rice and broccoli casserole!! Looks amazing!!
are there any parts of the broccoli and wild rice casserole that I can make and assemble the night before and then just bake off in the morning?
Minus the breadcrumbs I think you could completely make the casserole ahead. When ready to bake, sprinkle on the crumbs and shove it in the oven!