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Smoked Oyster and Rice Stuffing
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 & light green parts, washed and chopped
1 large onion -- chopped
1 large stal 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 -- to taste
1. Preheat oven to 450°F.
2. 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.
3. Meanwhile, in a Dutch oven, heat oil over medium heat. Add leeks, onion and celery. Cook, stirring occasionally, until tender, about 10 minutes.
4. 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°F oven for up to 1 hour. Or refrigerate for up to 2 days; reheat before serving.)
MAKES ABOUT 11 CUPS, FOR 12 SERVINGS.
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