Oyster Stuffing

Sass Muffin

Coffee Queen ☕
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2 1/4 c rice
4 c chicken stock
1/3 c whiskey
2 t dried basil
2 t dried thyme
1 T corn oil
3 leeks- chopped
1 medium onion-chopped
1 stalk celery-chopped
3 cloves of garlic- minced
2 c spinach leaves, gently torn into pieces
2 small cans of smoked oysters-drained and sliced
salt and pepper to taste

Set oven to 450.

-Spread the raw rice in a 9x13 casserole dish.
In a saucepan, combine stock, whiskey and herbs.
Bring to a boil, then pour over the rice.
Cover casserole dish and bake for 30 minutes.

-Meanwhile, heat oil in heavy deep skillet adding leeks,onion and celery.
Cook til tender for about 10 minutes.
Stir in garlic,spinach and oysters and cook til spinach wilts.
Add this to the rice mixture, stirring gently to combine.
Season with salt and pepper.
 
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