Smoked Oyster & Rice Stuffing

Submitted by admin on Mon, 08/17/2009 - 22:25
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Summary

Yield12
RecipesStuffings

Description

Smoked Oyster & Rice Stuffing

Ingredients

  • 2¼ cups long-grain white rice

  • 3¾ 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 3¾-ounce tins smoked oysters, drained and sliced

  • Salt & freshly ground black pepper to taste

Instructions

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.)