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Monday, September 7, 2015

Wild Rice And Oyster Casserole

Ingredients

  • Servings: 10
  • 2 1/2 cups wild rice
  • 2 (10.75 ounce) cans beef consomme
  • 2 cups water
  • 1/2 cup butter, softened
  • 2 quarts shucked oysters
  • salt to taste
  • ground black pepper to taste
  • 4 dashes hot pepper sauce
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 cup half-and-half
  • 1 1/2 teaspoons onion powder
  • 3/4 teaspoon dried thyme
  • 1 1/2 tablespoons curry powder
  • 1/2 cup chopped fresh parsley

Recipe

  • in a large saucepan place the rice, consomme and water. bring to a boil and boil for 5 minutes. cover, reduce heat to low and simmer until rice is tender, about 20 minutes. stir in butter.
  • preheat oven to 325 degrees f (165 degrees c).
  • place half of rice in large baking dish. cover with oysters seasoned with salt, pepper, and hot sauce to taste. top with remaining rice.
  • heat mushroom soup, half and half, onion powder, thyme, and curry powder. pour over rice and oyster mixture.
  • bake in the preheated oven for 45 minutes. garnish with parsley.

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