Smoked Oyster & Rice Stuffing

search

Smoked Oyster & Rice Stuffing

Ingredients

  • 2 1/4 cups long-grain white rice
  • 3 3/4 cups reduced-sodium chicken broth, defatted
  • 1/3 cup whiskey
  • 2 teaspoons dried basil
  • 2 teaspoons dried chervil or thyme
  • 1 tablespoon canola oil
  • 3 leeks, white and light green parts, washed and chopped
  • 1 large onion, chopped
  • 1 large stalk celery, chopped
  • 3 cloves garlic, minced
  • 2 cups fresh spinach leaves, washed and torn into small pieces
  • 2 3 3/4-ounce tins smoked oysters, drained and sliced
  • Salt & freshly ground black pepper to taste

Instructions

Serves: 12. Preheat oven to 450F. Place rice in a 9-by-13-inch casserole. In a saucepan, combine chicken broth, whiskey, basil and chervil (or thyme). Bring to a boil and pour over rice. Cover tightly with foil and bake for 30 minutes, or until rice is tender. Meanwhile, in a Dutch oven, heat oil over medium heat. Add leeks, onion and celery. Cook stirring occasionally, until tender, about 10 minutes. Add garlic and cook, stirring, for 1 minute more. Add spinach and oysters; cook, stirring, until spinach is just wilted, about 3 minutes. Stir into rice. Season with salt and pepper. (Keep warm, covered, in a 250F oven for up to 1 hour. Or refrigerate for up to 2 days; reheat before serving.)

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window