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Smoked Oyster And Rice Dressing
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- #91084
serves/makes:
ready in:
1-2 hrs
1-2 hrs
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 tins (3.75 ounce size) smoked oysters, drained and sliced
salt and freshly ground black pepper, to taste
directions
Preheat oven to 450 degrees F. 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 250 degrees F oven for up to 1 hour. Or refrigerate for up to 2 days; reheat before serving.)
added by
SALLYJANE
nutrition data
231 calories, 3 grams fat, 40 grams carbohydrates, 9 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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