Pioneer Woman’s Broccoli and Wild Rice Casserole

In case you don’t feel like googling it yourself, I thought I’d share this Pioneer Woman casserole recipe I tried out for Thanksgiving.  I wanted to do something a little different, and a little lighter, this year, and this one garnered many accolades.  Consider giving it a try for Christmas!

Wild Rice for Broccoli Casserole | Oysters & Pearls

Cook’s Note: I assembled this casserole in stages throughout the work week before Thanksgiving, and I would recommend doing it that way again whole heartedly.  I prepped veggies one night, made the wild rice and blanched the broccoli the next night (as that can be time consuming as well), and assembled the casseroles without baking them the third night.  I left them assembled but un-topped in the fridge until Turkey Day, then topped with the panko bread crumbs and baked just prior to dinner.  The leftovers are delicious, too!

Pioneer Woman's Broccoli and Wild Rice Casserole | Oysters & Pearls

Pioneer Woman Cooks Broccoli and Wild Rice Casserole


- 2 cups Uncooked Wild Rice
– 10 cups Low-sodium Chicken Broth, More If Needed For Thinning
– 3 heads Broccoli, Cut Into Small Florets
– 1 pound White Button Or Crimini Mushrooms, Finely Chopped
– 1/2 cup (1 Stick) Butter
– 1 whole Medium Onion, Finely Diced
– 2 whole Carrots, Peeled And Finely Diced
– 2 stalks Celery, Finely Diced
– 4 Tablespoons All-purpose Flour
– 1/2 cup Heavy Cream
– 1 teaspoon Salt, More To Taste
– 1 teaspoon Black Pepper
– 1 cup Panko Breadcrumbs


Preheat oven to 375 degrees Fahrenheit (a detail that the original recipe on Pioneer Woman’s blog left out).

Add the wild rice into a medium saucepan with 5 cups of the chicken broth. Bring it to a boil over medium high heat, then reduce the heat to low and cover the pan. Cook the rice until it has just started to break open and is slightly tender, about 35 to 40 minutes. Set it aside.

Meanwhile, blanch the broccoli by throwing the florets into boiling water for 1½ to 2 minutes, until bright green and still slightly crisp. Immediately drain the broccoli and plunge it into a bowl of ice water (or rinse in very cold water) to stop the cooking process. Remove it from the ice water and set it aside.

Heat a large pot over medium-high heat, then melt 6 tablespoons of the butter. Add the onions and the mushrooms and cook, stirring them occasionally, for 3 to 4 minutes, or until the liquid begins to evaporate. Add the carrots and celery and cook for 3 to 4 minutes, until the vegetables are soft and the mixture begins to turn darker in color.

Sprinkle the flour on the vegetables and stir to incorporate it, then cook for about a minute. Pour in the remaining 5 cups of broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens. Season with the salt and pepper, then taste and adjust the seasonings as needed.

Add half the cooked rice to the bottom of a 2-quart baking dish, then layer on half the broccoli. (You can do one layer of each or two layers of each. Using a ladle, scoop out the vegetable/broth mixture and spoon it evenly all over the top. Continue with the rest of the sauce, totally covering the surface with vegetables.

Melt the remaining 2 tablespoons of butter, then pour it into a separate bowl with the panko breadcrumbs. Toss the mixture together to coat the breadcrumbs in butter, then sprinkle the breadcrumbs all over the top.

Cover with foil and bake the casserole at 375 degrees for 20 minutes, then remove the foil and continue baking for 15 minutes or until golden brown on top. Sprinkle on the parsley after you remove it from the oven.

Pioneer Woman's Broccoli and Wild Rice Casserole for Thanksgiving | Oysters & Pearls

This casserole might be daunting all at once, but if you break up the steps into one or two nights, it isn’t bad at all.  And it’s so worth the homemade cream of mushroom soup.  It’s delicious!  And leftovers are best overs.  ;)

Broccoli and Wild Rice Casserole Recipe | Oysters & Pearls

Sorry about the lack of appealing pictures, but Thanksgiving was crazy and I was doing a lot of night-cooking!  Hope this one makes it to your Christmas table, though.  Happy Christmas planning!

Until Next Time

Keeping Up With The Joneses – Jones’ Meats

I just wanted to let y’all know an article I wrote for Southern Forestry Realty here in Bainbridge is out!  We’ve been working on it for a while, and I think my dear readers will enjoy reading it.  It’s worth a trip to Climax, Georgia to visit Jones’ Meats!

Keeping Up With The Joneses

Keeping Up With The Joneses
A Southern Culture Feature Article 
Brought to you by Southern Forestry Realty (and me!)

Until Next Time

Bristol Family Sugar Cookie Recipe

Bristol Sugar Cookies with Hashtag Cookie Cutter from Maiden South | Oysters & Pearls

I’ve been saving this recipe for a while.  This recipe has been handed down through my dad’s family for a long, long time.  It’s very old fashioned, and seriously awesome.  My dad used to make these exact sugar cookies with my sister and me every single Christmas growing up.  Since I’ve been out on my own, I’ve been making them every Christmas, too.  They’re the perfect consistency for cookie cutters, and the dough is the best tasting sugar cookie dough around.  They earn RAVE reviews every time I make these cookies, so I figure it’s about time I share the recipe here.

I baked these hashtag cookies for our Meet the Maker event with the Sturdy Brothers at Maiden South a couple of weeks ago.  You can find that cookie cutter, along with lots more, at the shop. :)

#maidensouth #eatallthecookies

Bristol Family Drop Sugar Cookies | Oysters & Pearls

I would also like to add that I adore the name Winnie.

Bristol Family Sugar Cookie Recipe
by Oysters & Pearls


Have all ingredients at room temperature.

– 2.5 cups all purpose flour
– 1/2 teaspoon baking soda
– 3/4 teaspoon salt

- 1/2 cup unsalted butter
– 1/2 cup shortening (I use Crisco)
– 1 cup sugar
– 1 teaspoon vanilla
– 1 large egg.
– 2 tablespoons whole milk.


Preheat oven to 400 degrees Fahrenheit.

Sift or whisk together the first three ingredients and set aside.

Cream together butter, shortening, sugar, and vanilla.  Once incorporated, add the egg.  Cream until fluffy.  Slowly add the dry mixture to the wet.  Add the milk by the tablespoon and continue to mix until fully incorporated.

You can either drop by the teaspoon on a baking sheet, or roll out onto a floured surface and use cookie cutters.  Add sprinkles or bake without.  My favorite way to make them is to roll teaspoon sized balls in your hands and then roll in sugar or sprinkles, flatten on the baking sheet and bake.

Bake at 400 degrees Fahrenheit for 12 minutes, adjusting the time as necessary depending on how thin you rolled out your dough.


Bristol Sugar Cookies with Hashtag Cookie Cutter from Maiden South | Oysters & Pearls

Until Next Time