Seafood Wild Rice and Oyster Casserole

posted by bingham 10-06-98 7:35 PM

Wild Rice and Oyster Casserole

2-6 1/4 oz. ok. of Uncle Ben's long grain and wild rice
5 cups beef stock
8 TBSP. butter divided
1/2 c. minced green pepper
1 clove garlic
2 TSBP. chopped celery
2 cups slices fresh mushrooms
1 cup dry white wine
1/2 c. minced parsley
2 tsp. salt
1/4 tsp. white pepper
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. marjoram
2 cups oysters, drained

Cook rice in beef stock following directions on package. In 4 TBSP. butter, saute green pepper, garlic and celery
until tender.

Add mushrooms and wine, simmer 15 minutes. Add parsley, salt, pepper and seasonings.

Combine mushroom-wine mixture with rice and transfer to a greased 3 quart baking dish. Melt remaining 4 TBSP. butter,
dip oysters in butter and place on rice. Bake uncovered, in preheated 350 over for 30 minutes.

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