This delicious Pioneer Woman Wild Rice Casserole is a creamy, hearty dish that’s perfect for any meal. Quick and easy to make, it’s loaded with nutritious veggies and wild rice, making it a comforting and satisfying option. You can easily customize it with common ingredients for a tasty twist!
Ingredients Needed
- 2 cups uncooked wild rice
- 10 cups low-sodium chicken broth (more if needed for thinning)
- 3 heads broccoli, cut into small florets
- 1 lb white button or crimini mushrooms, finely chopped
- 1/2 cup butter
- 1 medium onion, finely diced
- 2 carrots, peeled and finely diced
- 2 stalks celery, finely diced
- 4 tbsp all-purpose flour
- 1/2 cup heavy cream
- 1 tsp salt (more to taste)
- 1 tsp black pepper
- 1 cup panko breadcrumbs
How To Make Wild Rice Casserole
- Cook the Wild Rice: Add the wild rice and 5 cups of chicken broth to a medium saucepan. Bring it to a boil over medium-high heat, then reduce the heat to low and cover. Cook for about 35-40 minutes, or until the rice starts to break open and becomes slightly tender. Set aside.
- Blanch the Broccoli: Blanch the broccoli florets by placing them in boiling water for 1½ to 2 minutes, until bright green and slightly crisp. Drain immediately and transfer the broccoli to a bowl of ice water to stop the cooking process. Once chilled, remove the broccoli from the ice water and set aside.
- Cook the Vegetables: In a large pot, melt 6 tablespoons of butter over medium-high heat. Add the onions and mushrooms, cooking for 3-4 minutes until the liquid begins to evaporate. Add the carrots and celery, then cook for another 3-4 minutes until the vegetables soften and the mixture deepens in color.
- Prepare the Sauce: Sprinkle 4 tablespoons of flour over the vegetables, stirring to combine. Cook for about a minute. Pour in the remaining 5 cups of chicken broth and stir to incorporate. Bring the mixture to a gentle boil and cook for 3 minutes until it thickens. Stir in the heavy cream and cook until the sauce thickens further. Season with salt and pepper, then taste and adjust as needed.
- Assemble the Casserole: Layer half of the cooked rice in a 3-quart baking dish. Top with half of the blanched broccoli. Spoon the vegetable and broth mixture evenly over the rice and broccoli. Repeat with the remaining rice, broccoli, and vegetable mixture.
- Add the Breadcrumb Topping: Melt the remaining 2 tablespoons of butter. In a small bowl, combine the melted butter with panko breadcrumbs and toss to coat. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
- Bake the Casserole: Cover the casserole with foil and bake at 350°F (175°C) for 20 minutes. Remove the foil and continue baking for another 15 minutes, or until the top is golden brown.
Recipe Tips
- Cook Rice Until Slightly Tender: Make sure to cook the wild rice just until it starts to break open and is still slightly firm. Overcooking can make it mushy, which won’t give the casserole the right texture.
- Don’t Skip the Ice Water for Broccoli: After blanching the broccoli, immediately transfer it to ice water to stop the cooking process. This helps keep the broccoli bright green and slightly crisp, not soggy.
- Adjust the Consistency of the Sauce: If your sauce becomes too thick, add a little more chicken broth or cream to achieve the right creamy texture. You want it thick enough to coat the rice but not too dry.
- Use Fresh Vegetables for Best Flavor: Fresh, finely diced carrots, celery, and onions will add the best flavor to the casserole. Pre-chopped veggies or frozen vegetables might not offer the same freshness and texture.
- Top with Plenty of Buttered Breadcrumbs: For a crispy, golden finish, make sure to coat your panko breadcrumbs in melted butter before adding them to the top. This will create a crunchy texture that contrasts beautifully with the creamy casserole.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers wild rice casserole in an airtight container in the fridge for 3-4 days.
- Freeze: Freeze leftovers wild rice casserole in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat.
- Reheating: Reheat leftovers wild rice casserole in the oven at 350°F for 20-25 minutes or microwave for 2-3 minutes, stirring halfway through.
Nutrition Facts
Serving Size: 1 cup (approximately 200g)
- Calories: 326
- Total Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 15mg
- Sodium: 95mg
- Potassium: 400mg
- Total Carbohydrate: 35g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 15g
More Pioneer Woman Recipes:
Pioneer Woman Wild Rice Casserole
Description
This delicious Pioneer Woman Wild Rice Casserole is a creamy, hearty dish that’s perfect for any meal. Quick and easy to make, it’s loaded with nutritious veggies and wild rice, making it a comforting and satisfying option. You can easily customize it with common ingredients for a tasty twist!
Ingredients
Instructions
- Cook the Wild Rice: Add the wild rice and 5 cups of chicken broth to a medium saucepan. Bring it to a boil over medium-high heat, then reduce the heat to low and cover. Cook for about 35-40 minutes, or until the rice starts to break open and becomes slightly tender. Set aside.
- Blanch the Broccoli: Blanch the broccoli florets by placing them in boiling water for 1½ to 2 minutes, until bright green and slightly crisp. Drain immediately and transfer the broccoli to a bowl of ice water to stop the cooking process. Once chilled, remove the broccoli from the ice water and set aside.
- Cook the Vegetables: In a large pot, melt 6 tablespoons of butter over medium-high heat. Add the onions and mushrooms, cooking for 3-4 minutes until the liquid begins to evaporate. Add the carrots and celery, then cook for another 3-4 minutes until the vegetables soften and the mixture deepens in color.
- Prepare the Sauce: Sprinkle 4 tablespoons of flour over the vegetables, stirring to combine. Cook for about a minute. Pour in the remaining 5 cups of chicken broth and stir to incorporate. Bring the mixture to a gentle boil and cook for 3 minutes until it thickens. Stir in the heavy cream and cook until the sauce thickens further. Season with salt and pepper, then taste and adjust as needed.
- Assemble the Casserole: Layer half of the cooked rice in a 3-quart baking dish. Top with half of the blanched broccoli. Spoon the vegetable and broth mixture evenly over the rice and broccoli. Repeat with the remaining rice, broccoli, and vegetable mixture.
- Add the Breadcrumb Topping: Melt the remaining 2 tablespoons of butter. In a small bowl, combine the melted butter with panko breadcrumbs and toss to coat. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
- Bake the Casserole: Cover the casserole with foil and bake at 350°F (175°C) for 20 minutes. Remove the foil and continue baking for another 15 minutes, or until the top is golden brown.
Notes
- Cook Rice Until Slightly Tender: Make sure to cook the wild rice just until it starts to break open and is still slightly firm. Overcooking can make it mushy, which won’t give the casserole the right texture.
- Don’t Skip the Ice Water for Broccoli: After blanching the broccoli, immediately transfer it to ice water to stop the cooking process. This helps keep the broccoli bright green and slightly crisp, not soggy.
- Adjust the Consistency of the Sauce: If your sauce becomes too thick, add a little more chicken broth or cream to achieve the right creamy texture. You want it thick enough to coat the rice but not too dry.
- Use Fresh Vegetables for Best Flavor: Fresh, finely diced carrots, celery, and onions will add the best flavor to the casserole. Pre-chopped veggies or frozen vegetables might not offer the same freshness and texture.
- Top with Plenty of Buttered Breadcrumbs: For a crispy, golden finish, make sure to coat your panko breadcrumbs in melted butter before adding them to the top. This will create a crunchy texture that contrasts beautifully with the creamy casserole.
Pioneer Woman Wild Rice Casserole