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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

  7. Sarah says

    Roasted Brussels sprouts, mashed sweet potatoes, and “special potatoes” (actually mashed cauliflower, but don’t tell anyone!)

    Reply

  23. KarenK says

    Since our family has so many Thanksgiving dinners to attend, with all of the inlaws and grandparents, etc… for our visitors this weekend we will be making our special herb crusted Prime Rib.

    Reply

  27. Joyce Young says

    It’s hard to decide on a specific dish because the turkey, dressing, gravy, mashed potatoes, cranberry sauce all go together so well. I am making a couple of veggie dishes because we have a vegetarian in the family.

    Reply

  28. maureen sanders deaton says

    I love Ree and her show!! We like the fiesta beans and spicy pop pulled pork. My favorite Thanksgiving food is pumpkin pie or turkey, just can’t decide!!

    Reply

  29. Heather Blair says

    It wouldn’t seem like Thanksgiving without my grandmother’s fruit salad. She made it every year when she had our entire extended family in her little home for the holidays. She was an amazing cook and Godly woman. Since her passing last year, I have entertained the family in my home for Thanksgiving. Although there will be many new recipes, her fruit salad will always have a place at our Thanksgiving table.

    Reply

  30. Amy Jo says

    I always love cheesy potatoes! To keep it a little healthy though, I am going to bring a garlic roasted squash, wheat berry, kale and pomegranate salad for a side dish- which I am also excited about.

    Reply

  33. Kathy Teaff says

    My family loves my chocolate pie for Thanksgiving…I always make two. But, I look forward to my making my Mom’s cornbread dressing the way she used to….

    Reply

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