Post by April B. on Nov 19, 2003 9:47:43 GMT -6
Wild Rice and Oyster Casserole
2 1/2 cups wild rice
2 (10.75 ounce) cans beef consomme
2 cups water
1/2 cup butter, softened
2 quarts shucked oysters
salt to taste
ground black pepper to taste
4 dashes hot pepper sauce
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup half-and-half
1 1/2 teaspoons onion powder
3/4 teaspoon dried thyme
1 1/2 tablespoons curry powder
1/2 cup chopped fresh parsley
In a large saucepan place the rice, consomme and water. Bring to
a boil and
boil for 5 minutes. Cover, reduce heat to low and simmer until
rice is
tender, about 20 minutes. Stir in butter.
Preheat oven to 325 degrees F (165 degrees C).
Place half of rice in large baking dish. Cover with oysters
seasoned with
salt, pepper, and hot sauce to taste. Top with remaining rice.
Heat mushroom soup, half and half, onion powder, thyme, and curry
powder.
Pour over rice and oyster mixture.
Bake in the preheated oven for 45 minutes. Garnish with parsley.
Makes 11 servings
2 1/2 cups wild rice
2 (10.75 ounce) cans beef consomme
2 cups water
1/2 cup butter, softened
2 quarts shucked oysters
salt to taste
ground black pepper to taste
4 dashes hot pepper sauce
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup half-and-half
1 1/2 teaspoons onion powder
3/4 teaspoon dried thyme
1 1/2 tablespoons curry powder
1/2 cup chopped fresh parsley
In a large saucepan place the rice, consomme and water. Bring to
a boil and
boil for 5 minutes. Cover, reduce heat to low and simmer until
rice is
tender, about 20 minutes. Stir in butter.
Preheat oven to 325 degrees F (165 degrees C).
Place half of rice in large baking dish. Cover with oysters
seasoned with
salt, pepper, and hot sauce to taste. Top with remaining rice.
Heat mushroom soup, half and half, onion powder, thyme, and curry
powder.
Pour over rice and oyster mixture.
Bake in the preheated oven for 45 minutes. Garnish with parsley.
Makes 11 servings
