So I was sitting around watching TV and decided to turn on FOOD Network for some Thanksgiving dish ideas. Well I was in luck because just as I did, Ree Drummond was on a Thanksgiving special starting her favorite Wild Rice Broccoli Casserole. It looked not only new and different to me, but also, healthy and delicious. After watching the program I went to the store and purchased the ingredients and put this new classic dish to test.
2 cups wild rice (uncooked)
8 cups chicken broth
3 heads broccoli (cut into small florets)
1 stick butter
1 lb white button or cremini mushrooms (chop finely)
1 medium onion (diced)
2 carrots (peel and diced)
2 stalks celery (finely diced)
1/4 cup flour
1/2 cup heavy cream
1 tsp salt
1 tsp black pepper
1 cup panko breadcrumbs
In a medium saucepan add the wild rice along with 5 cups of the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and cover the pan. Cook until the rice starts to break open and is slightly tender, 35 to 40 minutes. Set aside.
Bring a pot of water to a boil and prepare an ice bath. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Drain broccoli and plunge into the bowl of ice water to stop the cooking process. Remove from ice water and set aside.
In large pot over medium-high heat melt 6 tablespoons of the butter. Add mushrooms, onions and cook, stir occasionally, until the liquid begins to evaporate, 3 to 4 minutes. Add the carrots and celery and cook until the vegetables are soft and the mixture begins to turn darker in color, 3 to 4 minutes.
Sprinkle flour over the vegetables, stir and cook for about a minute. Pour in 3 cups of broth and stir mixing thoroughly. Bring to gentle boil and let it thicken, about 3 minutes. Pour in the heavy cream,mix and cook until thickens. Add the salt and pepper, adjust the seasonings as needed.
Combine the cooked rice, broccoli and pour into a 2-quart baking dish. Scoop out the vegetable/broth mixture and spread it evenly over the top, totally covering the surface with the vegetables.
Melt 2 tablespoons butter, pour into a separate bowl adding the panko breadcrumbs. Stir together to coat the breadcrumbs in butter, then sprinkle breadcrumbs over the top of the casserole.
Cover with foil and bake the for 20 minutes, then remove the foil and continue baking until golden brown on top, another 15 minutes.
It turned out beautiful but lacked a bit of flavor. The recipe only calls for salt and pepper. I was thinking maybe adding a can of cream of mushroom soup for the next time. That might take the healthy level down a notch though. Was still very good as is and would recommend it for a Thanksgiving dish for all to enjoy.
Recipe originally found on Food Network