1 (5-ounce) package uncooked long-grain and wild rice mix (such as Mahatma)
3 tablespoons butter, divided
1 to 4 dashes hot sauce
2 quarts shucked oysters, well drained
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
2 1/2 tablespoons minced shallots
1 garlic clove, minced
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup
1/2 cup half-and-half
Chopped fresh parsley (optional)
Crushed red pepper (optional)
How to Make It
Preheat oven to 350°.
Bring 2 1/2 cups water and 1 1/4 cups broth to a boil in a medium saucepan; add rice mix. Cover, reduce heat, and simmer 25 minutes or until rice is tender. Drain well. Stir in 2 tablespoons butter and hot sauce; fluff with a fork.
Melt remaining 1 tablespoon butter in a large skillet over medium-high heat. Add oysters to pan; saute 3 minutes or until edges curl. Remove oysters with a slotted spoon; discard remaining cooking liquid.
Place half of rice mixture in a 13 x 9–inch baking dish coated with cooking spray. Arrange oysters evenly over rice; sprinkle with salt and black pepper. Top oysters with the remaining rice mixture.
Heat a small saucepan over medium heat. Coat pan with cooking spray. Add shallots and garlic to pan; cook 1 minute, stirring occasionally. Stir in remaining 1/2 cup broth and mushroom soup; cook 2 minutes or until thoroughly heated. Remove from heat; stir in half-and-half. Pour broth mixture evenly over rice mixture. Bake at 350° for 40 minutes or until golden brown and bubbly. Garnish with parsley and crushed red pepper, if desired.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
I love this recipe. Lots of oysters but still subtle flavor. I made this for a New Year's Eve pitch-in and everyone loved it. I had plenty leftover (had doubled the recipe) so found Minesota (sic) Rice Soup on recipes.com and adapted that for my leftover rice. I took one reviewer's suggestion and used just enough oysters to have a solid single layer between the layers of rice.
This recipe is a keeper in my family. I've made this recipe 3 or 4 times and I have adjusted it each time. I have doubled the rice, making this the main part of the meal, adding a vegetable to go with it. I also tried using chicken broth instead of beef and found I like the beef better. I don't add salt because the first time I made this it was super salty. It's much better now (and I love salt).
I cut the oysters back to just enough to cover the rice in a single layer and used the Uncle Bens long grain and wild rice mix but doubled the rice mix. Had enough for left overs and it is the second time I have made this and we love it. YUM!!! Used medium sized oysters.
There is something BAD wrong with this recipe. I cut the oysters to two pints, and there were still way too many oysters for the amount of rice. I also suggest using the smaller oysters so you don't bite down on a big gooshy one. Ick. But my father liked it fine.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!