| 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 |
pk |
Long grain; wild rice mix |
| 1/4 |
c |
Butter |
| 4 |
tb |
Butter |
| 1/4 |
c |
Chopped onion |
| 3 |
tb |
Flour |
| 1 |
c |
Oyster liquid |
| 1/2 |
lb |
Mushrooms |
| 2 |
ts |
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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