Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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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