Watch carefully, near the end, the panko will turn from pale to dark brown (that's too much) in a flash.ĪSSEMBLE & BAKE In a two-quart oven-safe dish, layer half the rice, half the broccoli, about 1/3 of the Mushroom Cream Sauce, then repeat with the remaining rice, broccoli and Cream Sauce. Add panko, thyme, salt and pepper and let turn golden brown, stirring often. Taste and adjust seasoning.īROWN BREAD-CRUMB TOPPING In a small skillet, melt butter on medium heat. Stir in cream and return to a boil, let cook for about 5 minutes until thick and creamy. Taste and adjust seasoning, then bring to a boil, stirring often, let cook for about 10 minutes. Stir in the rice's cooking water/chicken stock and stir well. Stir in thyme and flour and let cook for a minute or two, enough to cook off the floury taste. Add the carrot and celery, cook just until soft. Cook, stirring occasionally, until mushrooms are soft. Add the onion, broccoli stalks and mushrooms, sprinkle with a little salt and stir to coat with fat. In a large skillet, melt butter on medium heat until shimmery. Right away, immerse the colander into the ice water, submerging the florets, let rest for a few seconds until broccoli is cold, then lift out the colander and let the florets drain thoroughly.ĬOOK THE MUSHROOM CREAM SAUCE Prep the onion, broccoli stalks and mushrooms. Working quickly, drain through a colander, leaving florets in the colander. When the water boils, drop florets into the pot and let cook for 2 minutes. Cut off the "green" parts of the broccoli, cut into small florets. Trim the broccoli, slicing off rough ends. Drain, saving the cooking liquid.īLANCH THE BROCCOLI Bring salted water to a boil. Reserved rice cooking water plus enough chicken stock to measure 1-1/2 cupsĬOOK THE WILD RICE Bring stock (and salt, if using) to a boil, add the rice, cover and let cook until soft and plump, about 30 - 45 minutes. Large bowl of ice water, large enough to hold a colanderĨ ounces fresh mushrooms, washed well, trimmed, caps broken into pieces by hand, stems chopped fine Makes about 8 cups, enough for 16 with a big meal like Thanksgiving, otherwise enough for 8ġ-1/2 pounds fresh broccoli, florets only (save the stalks) Time to table: 2 hours but can be made ahead of time More Pioneer Woman Recipes Pioneer Woman's Green Bean Casserole, with bacon! There's nothing hard here, it's just time-consuming.īut the results? Gorgeous! I can even imagine skipping the broccoli entirely to instead turn out a chicken casserole or wait, why not broccoli and chicken both? Yes, that's it! The Mushroom Cream Sauce is like the best homemade mushroom soup mix you can imagine, with such good texture from the onions, mushrooms, broccoli stalks, carrots and celery. Mind you, it is a production: cooking the rice, cooking the broccoli, cooking the sauce. We plan to try her brine for a Thanksgiving turkey (doesn't every family cook four turkeys? yikes) but it was the wild rice and broccoli casserole which grabbed me first. I've bookmarked a dozen recipes but given the season, started with Thanksgiving. and feels personal, intimate and imperceptibly but charmingly imperfect, the way all our holiday gatherings are fraught with things-gone-wrong. It's organized by holiday, New Years, Valentines, etc. Pioneer Woman's Holiday CookbookRee's latest cookbook is my favorite of three so far, A Year of Holidays. Now, of course, Ree Drummond is a genuine celebrity and The Pioneer Woman has spun off a whole slew of cookbooks, a show on the Food Network, maybe an upcoming movie too? to say nothing of legions of fans.įame and fortune are great but some times I wonder, really, if Ree likes her life better now than before or if it's just a wave she rides, like the rest of us if on another scale, gathering resources to put kids and grandkids through school. During the Q&A, Ree stood to ask a question and the entire room audibly gasped – gasped! – realizing that Pioneer Woman was in the room.Ī year or two later, we were back at BlogHer and in the hotel lobby and I introduced myself: Ree was kind to say with a grin, "Of course I remember you, Alanna. My Life With ReeSo once upon a time, Ree Drummond aka The Pioneer Woman was just another blogger / food blogger.īack in 2008 or maybe 2007, I was part of a food-blogger panel at the annual BlogHer conference.
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