Ingredients for Smoked Oyster Rice Stuffing
- Long Grain White Rice
- Reduced Sodium Chicken Broth
- 1/4 cup whiskey
- Dried Basil
- Dried Chervil
- Canola Oil
- 1 cup leeks, thinly sliced
- 1 medium onion, chopped
- 1 cup celery, diced
- 2 cloves garlic, minced
- Fresh Spinach Leaves
- Smoked Oysters
- Salt to taste
- Black Pepper
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How to Make Smoked Oyster Rice Stuffing
- Preheat oven to 450°F (232°C).
- Rinse the rice under cold water until the water runs clear. Place rice in a greased 9x13 inch casserole dish.
- In a medium saucepan, combine chicken broth, whiskey, basil, and chervil.
- Bring to a boil, then pour the mixture evenly over the rice in the casserole dish.
- Cover tightly with foil and bake for 30 minutes.
- Meanwhile, in a large Dutch oven or oven-safe skillet, heat olive oil over medium heat.
- Add leeks, onion, and celery. Cook, stirring occasionally, until softened, about 10 minutes.
- Add minced garlic and cook for 1 minute more, stirring constantly, until fragrant.
- Add spinach and cook until just wilted, about 3 minutes.
- Gently stir in the drained smoked oysters.
- Carefully remove the foil from the partially baked rice and pour the vegetable and oyster mixture over the top.
- Stir gently to combine.
- Season with salt and pepper to taste.
- Return the casserole dish to the oven, uncovered, and bake for an additional 20-25 minutes, or until the rice is cooked through and the stuffing is golden brown.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
6g
Fat
2g
Carbs
11g
