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Pioneer Woman’s Broccoli-Wild Rice Casserole (Giveaway Winners Announced!)

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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!)

Pioneer Woman's Broccoli-Wild Rice Casserole
 
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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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
Says Ree, “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 agree, Ree.

 

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.

2,543 Comments

  3. Jamie B. says

    I can’t wait to eat my Grandma’s stuffing! She is 86 years old and still makes her famous, delicious stuffing!

    Reply

  4. Heather Upton says

    I love it all. Thanksgiving is my favorite Holiday and my favorite meal of the year (and this year my hubby’s bday lands on Thanksgiving). I guess if I had to choose one item, it would have to be the star of the show, the turkey! Can’t wait!!

    Reply

  6. Heather wakeen says

    This recipe is mouth watering and will be added this year. Along side my roasted Brussels sprouts with bacon, toasted walnuts and thyme .

    Reply

  10. Laura B. says

    My mom’s mashed potatoes! It’s just potatoes, butter, milk salt and pepper! But for this pregnant lady, it’s a craving I’ve had since my first trimester. (i’m currently 30 wks preggers). 😉

    Reply

  16. Vendelina Romero says

    My favorite is the copy cat version “not your ordinary Mac n cheese” from j.alexanders (the one that still includes bacon.) we only have it at Christmas and thanksgiving because the gruyere is so expensive and thank goodness because it’s not too good for my waistline.

    Reply

  20. Michele L says

    I’d love to try the Caramel Apple Pie – I just found out my son has never had apple pie (how did that happen – he’s 19!)

    Reply

  27. Diane W says

    I absolutely love making the dressing, I got a recipe from Williams Sonoma years ago and it’s been a staple at Thanksgiving ever since!

    Reply

  30. fatima romo says

    I just can’t wait to eat some turkey… Once a year I eat turkey till I can’t eat no more, to a point that I can’t even look at turkey no more and come Thanksgiving again next i’m really craving turkey!

    Reply

  32. Petra Fischbach says

    I love to make vegetable dishes for our family Thanksgiving potluck feast and usually end up making at least 3 things because I cannot decide on just one. This year I am adding a spinach salad with roasted butternut squash, cranberries, pine nuts, sautéed onions and Canadian bacon with a pomegranate vinaigrette to the mix. I love Thanksgiving and hope you all have a wonderful holiday celebration!

    Reply

  33. Renee Byrd says

    I love the homemade sausage stuffing that has been made in for family gatherings each year for as long as I can remember. Wonderful traditions make wonderful memories!

    Reply

  39. Glenda Giguere says

    The broccoli-wild rice recipe looks so good and I think I have all the ingredients, so I will make a half recipe tonight.

    Reply

  46. Debbie cole says

    Turkey Pot Pie….cannot wait to Thanksgiving Day to be with family…The turkey ..and all the leftovers….and love to try Ree,s Turkey Pot Pie the next day.

    Reply

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