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Oyster and Wild Rice Casserole

Photo: Randy Mayor; Styling: Melanie J. Clarke
Yield 12 servings (serving size: about 2/3 cup)
Even though this side dish appears in New England and East Coast Thanksgiving spreads, it would be a fine accompaniment to roast turkey or pork any time.

Ingredients

  • 2 1/2 cups water
  • 1 3/4 cups fat-free, less-sodium beef broth, divided
  • 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
  • Cooking spray
  • 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)

Nutrition Information

  • calories 146
  • caloriesfromfat 39 %
  • fat 6.4 g
  • satfat 3.2 g
  • monofat 1.4 g
  • polyfat 0.9 g
  • protein 7.1 g
  • carbohydrate 14.6 g
  • fiber 0.6 g
  • cholesterol 51 mg
  • iron 5.3 mg
  • sodium 496 mg
  • calcium 76 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Cook's Notes

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.