Wild rice and oyster casserole
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Box (4-serving) long grain and wild rice mix | |
| 1 | medium | Onion; chopped fine |
| 2 | Bell peppers; chopped fne | |
| 1 | cup | Fresh parsley; chopped |
| 1 | tablespoon | Butter |
| 1 | cup | Mushrooms; sliced |
| ½ | cup | Blanched; sliced almonds (opt) |
| 1 | pint | Oysters; cut in half, reserve liquid |
| 1 | cup | Cooked converted rice |
| Salt and pepper | ||
| Tabasco | ||
Directions
Cook wild rice according to package directions. SAute the bell pepper, onions, parsley and mushrooms in the butter until onion is translucent and peppers are tender. In a 1-quart casserole, combine the cook wild rice with the sauteed mixture, almonds, oysters and their liquid, converted rice, salt, pepper and Tabsco to taste. Bake in 300 degree F oven for 30 minutes.
Nutrional info: 192 cal; 8g pro, 32g carb, 4g fat (17%) Exchanges: ⅘ veg, 1⅗ bread, ⅗ meat, .3 fat
Source: The Pirates Pantry Cookbook, Lake Charles, La. Junior League Miami Herald, 3/7/96 formatted by Lisa Crawford, 6/22/96 Date: 23 Jun 96 00:25:26 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@...> MM-Recipes Digest V3 #174
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .