Oyster And Rice Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Grains, Dairy | Seafood | 8 | Servings | |
INGREDIENTS
| 3 | pt | Oysters, drained save |
| liquid | ||
| 5 | c | Beef broth and water |
| 2 | Long grain, wild rice mix | |
| 1/4 | c | Butter |
| 4 | T | Butter |
| 1/4 | c | Chopped onion |
| 3 | T | Flour |
| 1 | c | Oyster liquid |
| 1/2 | lb | Mushrooms |
| 2 | t | Curry powder |
| 1/2 | c | Heavy cream |
INSTRUCTIONS
Cook rice with water and beef broth according to package instructions. Add butter to cooked rice. Heat oysters until edges curl. Layer rice and oysters in casserole. Cover with sauce and bake at 350 degrees F for 30 minutes. Sauce: Saute onion and mushrooms in butter. Sprinkle with flour and stir another minute or two. Add oyster liquid slowly, stirring constantly. You may not need a full cup, depending on how much liquid the mushrooms give up. Stir in curry powder and then cream. Heat thoroughly and pour over oyster/rice mixture. Note: The seasoning in the rice mix is quite salty. Diluting the broth with water prevents a too salty dish. From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 253
Calories From Fat: 153
Total Fat: 17.4g
Cholesterol: 50.9mg
Sodium: 1391.7mg
Potassium: 325.2mg
Carbohydrates: 20.5g
Fiber: 1.3g
Sugar: 11.1g
Protein: 5.9g