Wild Rice and Broccoli Casserole

 This wild rice and broccoli casserole is such a glorious side dish for the holidays. 

This broccoli and rice casserole is packed with flavor. It begins with a blend of wild, red, brown, and white rice, which is mixed with blanched broccoli and an amazing homemade cream of mushroom soup. 

It's fabulous for the holidays. If you prefer, you can use 100% wild rice instead of the combination of rices for extra chewiness. 

While the turkey or roast beef and gravy may be the stars of your holiday table, I am a big fan of the side dishes. Some of my favorites include orange cranberry sauce, mashed potato casserole, cheesy scalloped zucchini, and carrot and cauliflower puree. 

This broccoli and wild rice casserole is a new favorite. 

Of course, every self respecting casserole needs a breaded topping. In this case, this casserole is topped with panko breadcrumbs tossed in butter. 

Why is this broccoli and rice casserole so delicious?

First, the rice is cooked in chicken broth to add more flavor. If you want to keep it vegetarian, vegetable broth would work too. My favorite homemade vegetable broth is loaded with mushroom umami. 

Second, this casserole includes a homemade cream of mushroom soup that also includes onions, carrots, and celery. It's so fresh and packed with flavor. 

To make this holiday side dish:

First, you make the rice. Start with a cup of rice and follow the package directions to cook it until is is slightly al dente, substituting broth for the water. 

Next, blanche the broccoli until it is bright green, and then plunge it into ice water to stop the cooking. Drain. 

After that, prepare the cream of mushroom soup base. Cook onions and sliced mushrooms in butter and then add the carrots and celery and some flour and broth. Bring it to a boil and add cream. Cook until thickened. 

Finally, layer the rice, broccoli, and cream of mushroom soup, cover it with buttered panko breadcrumbs and bake. 

This casserole recipe serves 6 as one of the the main side dishes and can be easily doubled for a larger crowd, depending on how many other sides you have on your holiday table. 

More holiday side dishes: 

• Apple and Kohlrabi Slaw by A Day in the Life on the Farm
• Balsamic Brussels Sprouts with Bacon by Lemon Blossoms
• Buttery Pearl Barley Mushroom Pilaf by Food Lust People Love
• Cheesy Asparagus Bake by The Fresh Cooky
• Couscous with Cumin and Pine Nuts by Shockingly Delicious
• Cranberry Pecan Cornbread Mini Bites by The Freshman Cook
• Creamed Corn by Savory Experiments
• Creamy Cheesy Brussel Sprouts with Bacon by Blogghetti
• Farro Salad with Apples, Arugula & Feta by Sweet Beginnings
• Lemon and Garlic Roasted Brussels Sprouts by Palatable Pastime
• Loaded Cauliflower Casserole by Cheese Curd in Paradise
• Make Ahead Mashed Potatoes by Family Around the Table
• Persimmon Salad With Balsamic Vinaigrette by The Foodie Affair
• Rice Pilaf with Dried Cranberries and Almonds by An Affair from the Heart
• Roasted Beet & Goat Cheese Salad by Kate's Recipe Box
• Roasted Carrots with Goat Cheese and Pecans by Hezzi-D's Books and Cooks
• Roasted Sweet Potatoes and Apples by Devour Dinner
• Wild Rice and Sprouts Pilaf by A Kitchen Hoor's Adventures

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Wild Rice and Broccoli Casserole Recipe

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Yield: 6 servings

Author: Karen Kerr

This broccoli and rice casserole is packed with flavor. It begins with a blend of wild, red, brown, and white rice, which is mixed with blanched broccoli and an amazing homemade cream of mushroom soup.

Ingredients

• 1 cup wild rice or wild rice blend
• 4 cups chicken broth (or less, depending on the rice blend you use), divided
• 1 1/2 broccoli heads, cut into florets
• 1/4 cup butter
• 1/2 medium onion, finely chopped
• 8 ounces white mushrooms, finely chopped
• 1 large carrot, peeled and finely chopped
• 1 large celery stalk, finely chopped
• 2 tablespoons all purpose flour
• 1/4 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup panko bread crumbs
• 1 tablespoon chopped fresh flat leaf parsley

Instructions

1. Heat your oven to 375 degrees F. 
2. Cook the rice according to the package directions, substituting broth for the water. 
3. Prepare a bowl with water and ice for the blanched broccoli. 
4. Bring some water to a boil in a medium saucepan and add the broccoli florets. Cook for 1 1/2 to 2 minutes, until bright green. Drain and place the florets in the ice water. Set aside until cooled, and then drain. 
5. Melt 3 tablespoons of the butter in a large saucepan over medium heat. Add the onions and mushrooms and cook for about 4 minutes, stirring occasionally. Add the carrots and celery and cook for about 4 minutes, until the vegetables are softened and begin to brown. 
6. Add the flour and stir. Then stir in 1 1/2 cups of chicken broth. 
7. Bring the mixture to a low boil and cook, stirring, until thickened, about 3 to 4 minutes. 
8. Add the heavy cream and cook until it's about the consistency of condensed soup. Season with salt and pepper.
9. Spread 1/2 of the rice onto the bottom of a shallow two quart casserole dish. Next, sprinkle 1/2 of the broccoli over the rice. Repeat with the rest of the rice and broccoli. Ladle all of the mushroom soup mixture over the broccoli and rice. 
10. Melt a tablespoon of butter and toss it with the panko. Spread the mixture over the casserole. 
11. Cover the casserole dish with foil and bake for 20 minutes. Remove the foil, and bake for 15 minutes more. 
12. Sprinkle the top with the parsley before serving. 

Calories

237.85

Fat (grams)

12.60

Sat. Fat (grams)

7.36

Carbs (grams)

26.63

Fiber (grams)

3.00

Net carbs

23.63

Sugar (grams)

3.64

Protein (grams)

6.05

Sodium (milligrams)

1117.10

Cholesterol (grams)

34.86

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Karen's Kitchen Stories

broccoli, wild rice, cream of mushroom

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