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.
I am a pumpkin lover so anything made with pumpkin at Thanksgiving is on my plate!
The cornbread dressing looks amazing. In fact all the dishes do. I believe this is one of the most beautiful cookbooks I’ve ever seen in my life.
I can’t wait to eat some Parker House Rolls that my mother makes with lots of butter tucked inside!! 🙂
corn bread stuffing with gravy!!
Dixie pie.
I’m am so looking forward to making my cranberry relish!
(Everyone loves it and agree its better than the “plurp” stuff!)
Homemade Macaroni and Cheese
I’ve made the brussels sprouts and cranberries, they were great. I’mlooking forward to the Broccoli-Wild Rice Casserole, anything with broccoli AND wild rice has to be good.
Can hardly wait for our traditional side dish of Rutabegas!!
Mashed potatoes with turkey gravy. I can’t wait!
Dressing
Pecan pie .
That apple pie looks delish!
Making pies, Apple, Pumpkin and Blueberry!
The Brussel sprout recipe sounds delicious. I can’t wait to make them. Brussel sprouts are the family fav for us. Even the littles.
I make the entire dinner and love it, pies and desserts the day before and an charbroil oilless turkey the day of. And all the fixins with regular and oyster dressing for the boys.
Dressing
pumpkin pie!!!!
It would have to be the dressing! Learned from my dear mother and brings back so many wonderful memories.
All of Ree’s recipes are so good. I will be doing many of her recipes for thanksgiving and Christmas. These are the two days of the year that (all) of my family gets together so, I try to keep the food simple and delicious. All of Ree’s recipes for the holidays help me set a table everyone enjoys. Ree is the best. Thank you.
Green bean casserole
my mom’s stuffing!!!
Pumpkin Pie 🙂
smoked turkey
I’m trying my hand at pecan pie this year. Fingers crossed for me!
Maple Sausage stuffing with the usual onions and celery and mushrooms but we add water chestnuts for crunch and dried cranberries. It’s so YUMMM!!
Pumpkin pie, yum!
Crab stuffing
Roatsed asparagus and homemade cranberry sauce! yum!
Sweet Potato Casserole and Homemade Buttermilk Biscuits
fruit salad
sausage stuffing
Sweet potato casserole
Tollhouse Pie
sweet potato crunch
Anything my sister cooks…she uses lots of butter and cram in her holiday mashed potatoes. so sinful! Also, my 9 yr old nephew is getting into helping her in the kitchen and I love when he cooks with her. I will eat anything he makes! Who doesn’t love when a kid makes kale chips!
pecan pie
I’m looking forward to my dads homemade stuffing and mashed potatoes with homemade gravy. My dad is the best cook in my family. Best of all is family time 🙂
Southern dressing. Not at all like stuffing. This is a staple of any good Southern holiday meal!
I have to have my Turkey dressing!!
Would love this cookbook. Tried to get it on QVC when she was on,but it sold out before I got through.
Can not wait to eat my Mother’s recipe for cornbread dressing and
Ree’ pecan pie.
Turkey, even though our oven here in Germany is very small, we are going to make 2 small turkeys.
My first year making Thanksgiving dinner, so definitely the Pumpkin Pie
Stuffing with gravy! Happy Thanksgiving everyone!
Our family loves pies–Ree’s Caramel Apple Pie sounds like just the right one for Thanksgiving.
Pumpkin pie!
Smash potatoes laced with sweet potatoes.
Chocolate pecan pie and homemade cranberry sauce!
Broccoli-Wild Rice Casserole!!
Turkey and cranberry sauce!