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Smoked Oyster & Rice Stuffing

Smoked Oyster & Rice Stuffing Recipe

5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Course Side Dish
Cuisine Seafood
Calories 200.2 kcal

Ingredients
  

  • 2 1/4 cups long-grain white rice
  • 3 3/4 cups reduced-sodium chicken broth, defatted
  • 1/3 cup whiskey
  • 2 teaspoons dried basil
  • 2 teaspoons dried chervil or 2 teaspoons thyme
  • 1 tablespoon canola oil
  • 3 leeks, white & light green parts,washed and chopped
  • 1 large onion, chopped
  • 1 stalk celery, chopped
  • 3 cloves garlic, minced
  • 2 cups fresh spinach leaves, washed and torn into small pieces
  • 7 1/2 ounces smoked oysters, drained and sliced
  • salt
  • freshly ground black pepper

Instructions
 

  • Preheat oven to 450°F degrees.
  • Place rice in a 9-by-13-inch casserole.
  • In a saucepan, combine chicken broth, whiskey, basil and chervil (or thyme).
  • Bring to a boil and pour over rice.
  • Cover tightly with foil and bake for 30 minutes, or until rice is tender.
  • Meanwhile, in a Dutch oven, heat oil over medium heat.
  • Add leeks, onion and celery.
  • Cook, stirring occasionally, until tender, about 10 minutes.
  • Add garlic and cook, stirring, for 1 minute more.
  • Add spinach and oysters; cook, stirring, until spinach is just wilted, about 3 minutes.
  • Stir into rice.
  • Season with salt and pepper.
  • (Keep warm, covered, in a 250°F oven for up to 1 hour. Or refrigerate for up to 2 days; reheat before serving).

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Nutrition

Serving: 179gCalories: 200.2kcalCarbohydrates: 34.9gProtein: 6gFat: 2.3gSaturated Fat: 0.4gCholesterol: 6.7mgSodium: 65mgFiber: 1.3gSugar: 1.6g
Keyword < 4 Hours, Healthy, Long-Grain Rice, Low Cholesterol, Oven, Oysters, Rice, Vegetable, Weeknight, White Rice
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