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.
Oyster and Wild Rice Casserole
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- Calories: 146
- Calories from fat: 39%
- Fat: 6.4g
- Saturated fat: 3.2g
- Monounsaturated fat: 1.4g
- Polyunsaturated fat: 0.9g
- Protein: 7.1g
- Carbohydrate: 14.6g
- Fiber: 0.6g
- Cholesterol: 51mg
- Iron: 5.3mg
- Sodium: 496mg
- Calcium: 76mg
- 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)
- 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.
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