Actually, I don't like the word hotdish. I prefer casserole. It's kind of like my inner struggle with "supper" versus dinner. I prefer dinner. I think I'm resistant to being completely Minnesotan. I have California roots!
Anyway..
I'm done with the Pioneer Woman. I still follow her blog and I bookmarked this recipe. I bought all the ingredients but didn't end up making it last week. My broccoli was on the verge of expiring so I pulled out the recipe for tonight's dinner. I read through the reviews and saw many people proclaim this casserole bland and fussy. I proceeded knowing I should add salt and love to make it right.
I say I'm done because I haven't had much luck with her recipes lately.
So this Broccoli Wild Rice Casserole was okay. Just okay. It happens. It was a lot of chopping and prep, so it's not worth a repeat performance.
There is a layer of wild rice, blanched broccoli, cooked chicken (my addition), and then a homemade cream of mushroom type sauce (with a pound of diced mushrooms, some carrots and celery). Oh, and then a layer of panko crumbs tossed with butter.
OMG. We have TONS left. I was going to half the recipe, I really was, but I had so much broccoli to use. I did add chicken so I did reduce the amount of rice and broccoli, just slightly. I worried about another ingredient soaking up the sauce so that was my adjustment.
Truly, the star of the meal was the Blackberry Chèvre Salad. I am in love with goat cheese. I couldn't find honey chèvre at my local grocery store so I used plain goat cheese drizzled with honey. I toasted the pecans in butter and spices, and I blended some fresh blackberries with red wine vinegar, honey, olive oil, and S&P.
F@$% yeah! I'm really glad I liked this because this is the start of our week of salads. Side salads and main dish salads. It just feels right.
Click here for the stolen recipe for Wild Rice Broccoli Casserole.
Click here for the stolen recipe for Blackberry Chèvre Salad.
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