Oyster and Wild Rice Casserole

Oyster and Wild Rice Casserole Recipe
Photo: Randy Mayor; Styling: Melanie J. Clarke
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.

Yield:

12 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.

Note:

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.

Kathryn McNulty,

Cooking Light

November 2008
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