Smoked Oyster & Rice Stuffing |
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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 12 |
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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 2 teaspoons thyme |
1 tablespoon canola oil |
3 leeks, white & light green parts,washed and chopped |
1 large onion, chopped |
1 stalk celery, chopped |
3 cloves garlic, minced |
2 cups fresh spinach leaves, washed and torn into small pieces |
7 1/2 ounces smoked oysters, drained and sliced |
salt |
freshly ground black pepper |
Directions:
1. Preheat oven to 450°F degrees.
2. Place rice in a 9-by-13-inch casserole.
3. In a saucepan, combine chicken broth, whiskey, basil and chervil (or thyme).
4. Bring to a boil and pour over rice.
5. Cover tightly with foil and bake for 30 minutes, or until rice is tender.
6. Meanwhile, in a Dutch oven, heat oil over medium heat.
7. Add leeks, onion and celery.
8. Cook, stirring occasionally, until tender, about 10 minutes.
9. Add garlic and cook, stirring, for 1 minute more.
10. Add spinach and oysters; cook, stirring, until spinach is just wilted, about 3 minutes.
11. Stir into rice.
12. Season with salt and pepper.
13. (Keep warm, covered, in a 250°F oven for up to 1 hour. Or refrigerate for up to 2 days; reheat before serving).
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