Wild Rice & Oyster Casserole
.
Yield
12 servingsPrep
15 minCook
70 minReady
130 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 ¾ | ounces |
beef stock
|
|
| 2 ½ | cups |
water
|
|
| 1 | x |
long grain rice
and wild with seasoning |
*
|
| ¾ | cup |
butter
divided, about 1 1/2 sticks |
|
| 4 | dash |
red hot pepper sauce
plus more, to taste |
*
|
| 2 | quarts |
oysters
very well drained |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 10 ¾ | ounces |
cream of mushroom soup
cream, canned |
*
|
| 1 | cup |
light cream (half&half)
|
|
| 1 ½ | teaspoons |
onion powder
|
|
| ½ | teaspoon |
garlic salt
|
|
| ½ | cup |
parsley leaves
finely minced fresh |
|
| 1 | x |
red pepper flakes
for garnishing |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 310.7 | ml/g |
beef stock
|
|
| 591 | ml |
water
|
|
| 1 | x |
long grain rice
and wild with seasoning |
*
|
| 177 | ml |
butter
divided, about 1 1/2 sticks |
|
| 4 | dash |
red hot pepper sauce
plus more, to taste |
*
|
| 2 | quarts |
oysters
very well drained |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 310.7 | ml/g |
cream of mushroom soup
cream, canned |
*
|
| 237 | ml |
light cream (half&half)
|
|
| 7.5 | ml |
onion powder
|
|
| 2.5 | ml |
garlic salt
|
|
| 118 | ml |
parsley leaves
finely minced fresh |
|
| 1 | x |
red pepper flakes
for garnishing |
*
|
Directions
Preheat the oven to 350℉ (180℃).
In a saucepan, bring the beef broth and water to a boil.
Add the rice, bring to a boil again, reduce heat, and simmer covered for 25 minutes.
Drain any liquid remaining.
Add ½ cup of the butter and hot sauce and stir; fluff with a fork.
Sauté the drained oysters in ¼ cup of the butter over medium-high heat until the edges curl, approximately 3 to 5 minutes.
Remove the oysters with a slotted spoon; set aside.
Place half of the rice in a greased 13 by 9 by 2-inch baking dish .
Cover it with oysters and sprinkle with hot sauce and salt and pepper, to taste. Top with the remaining rice.
In a saucepan, heat the mushroom soup over medium heat.
Add the half-and-half, onion powder, and garlic salt.
Pour over the oyster mixture.
Bake for 35 to 40 minutes, until golden brown and bubbling.
Garnish with parsley and red pepper flakes.
