Oysters & Wild Rice Casserole

Oysters and wild rice casserole lives in that cherished category of Southern holiday sides that skates right up against being a main course. Plump oysters curl during baking atop a savory bed of nutty wild rice, onion, and celery seasoned with sage and thyme, and the whole thing gets crowned with buttery Ritz cracker crumbs that crisp into a golden crust.

Wild rice is the foundation. Its chewy, smoky-grained texture stands up to the oysters without turning to mush, and the long-cooking grains absorb all the pan juices and briny oyster liquor during the bake. Use real wild rice, not a wild rice blend. The blends have white rice that overcooks.

The oysters soak in melted butter on top of the rice mixture before going into the oven. This keeps them plump and tender while they bake, and the butter drips down into the rice as insurance against dryness.

Chef Tips

• Cook the wild rice al dente. It will finish cooking in the casserole and overcooked rice gets pasty.
• Drain oysters well but save the liquor. A splash added to the rice mixture deepens the flavor.
• Sage and thyme are traditional Thanksgiving flavors here. Use fresh herbs if you have them for better aroma.
• Watch the oysters. They are done when the edges just curl. Bake longer and they toughen quickly.

Variations

• Add ¼ cup chopped cooked bacon or pancetta for smoky depth.
• Stir in a handful of sauteed mushrooms for extra umami.
• Swap Ritz crumbs for crushed cornbread or panko tossed in melted butter.