WILD RICE AND OYSTER DRESSING
Savory Southern Oyster and Wild Rice
Provided by Anecia Hero
Categories Side Dish
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 325ºF
- Prepare two boxes of wild rice with seasonings in 4 cups of chicken broth and 2 tablespoons of butter; set aside
- Drain and rinse chicken livers; place in medium saucepan and cover with water; lightly season with salt and pepper; cook on medium heat till livers reach internal temperature of 165ºF
- In a medium saucepan, add 1/2 stick butter, chopped onions and celery; cook till tender
- Using a slotted spoon, remove oysters from container; chop finely; DO NOT THROW AWAY the oyster liquor (juice); put chopped oysters and their liquor aside½
- Remove half of the chicken livers from the saucepan and dice finely; set aside; See Recipe Notes
- In a 9 x 13 baking dish, add cooked rice, sauteed onion and celery, chopped chicken livers, chopped oysters, cayenne pepper and garlic powder; combine well
- Drizzle remaining oyster liquor (juice) over rice mixture; combine well
- Bake uncovered at 325ºF for 15-20 minutes
- Season with salt and garnish with chopped green onions
Nutrition Facts : ServingSize 1 cup, Calories 109 kcal, Carbohydrate 3 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 75 mg, Sodium 527 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g
OYSTER WILD RICE DRESSING
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Cook rice in boiling salted water till tender, about 40 minutes. Drain, and place in shallow pan. Place pan in a 275 degrees F oven to dry out for a few minutes. Saute pork in skillet over medium heat. Remove pork from pan using a slotted spoon. Drain off all but a couple of tablespoons grease. Saute onions and celery. Add into this a small amount of oyster water from the can if onions and celery get too dry. Add in oysters with remaining liqueur. Cook 7 - 10 minutes, until oysters curl on edges. Drain this mixture in a colander. Combine oyster mixture, rice, sausage, chopped parsley, and seasonings to taste. Bake at 350 degrees F till heated through.
Nutrition Facts :
WILD RICE AND OYSTER DRESSSING
Provided by Marian Burros
Categories casseroles, side dish
Time 25m
Yield 4 servings, about 1 quart
Number Of Ingredients 8
Steps:
- Simmer the oysters in their own liquor for three minutes.
- Combine all of the ingredients but the oysters and mix well.
- Carefully stir in the oysters and their liquid.
- Grease a 1 1/2 quart casserole and fill with dressing. Cover and bake at 350 degrees about 15 or 20 minutes, until dressing is thoroughly heated.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 9 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 581 milligrams, Sugar 2 grams, TransFat 0 grams
OYSTER AND RICE STUFFING
Make and share this Oyster and Rice Stuffing recipe from Food.com.
Provided by josamky1063
Categories Rice
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Brown pork and onion in a Dutch oven.
- Season with salt and pepper.
- Drain oysters, reserving liquid.
- Add oyster liquid and celery to pork and onion, cover, and cook slowly for one hour.
- Stir occasionally, adding a little water if necessary.
- Add oysters and cook for five more minutes.
- Add five to six cups of rice as needed to absorb most of the liquid.
- Heat thoroughly.
Nutrition Facts : Calories 744.1, Fat 22.1, SaturatedFat 7.8, Cholesterol 110.6, Sodium 172.7, Carbohydrate 99.8, Fiber 2.4, Sugar 1.2, Protein 32
OYSTER-AND-RICE DRESSING
Provided by Craig Claiborne
Categories casseroles, side dish
Time 1h
Yield 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees.
- Combine 3 1/2 cups of the broth and the rice in a saucepan and bring to the boil. Cover closely and cook 17 to 20 minutes or until the rice is tender. Remove from the heat and let stand covered until ready to use.
- Meanwhile, prepare the chopped vegetables and bread crumbs.
- Heat the margarine in a skillet and add half the chopped onion, celery and green pepper. Cook, stirring, until the onions start to brown lightly. Add the butter, garlic and remaining chopped onion, green pepper and celery. Cook until the second batch of onion is wilted. Add the scallions and parsley. Remove from the heat and add the remaining chicken broth, beaten eggs, oysters, oyster liquor, thyme, oregano, salt, pepper and cayenne. Blend well.
- Pour and scrape the mixture into a deep skillet and sprinkle evenly with bread crumbs. Bake 30 to 40 minutes or until piping hot throughout.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 15 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 675 milligrams, Sugar 2 grams, TransFat 1 gram
SMOKED OYSTER & RICE STUFFING
Make and share this Smoked Oyster & Rice Stuffing recipe from Food.com.
Provided by Dancer
Categories White Rice
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F degrees.
- Place rice in a 9-by-13-inch casserole.
- In a saucepan, combine chicken broth, whiskey, basil and chervil (or thyme).
- Bring to a boil and pour over rice.
- Cover tightly with foil and bake for 30 minutes, or until rice is tender.
- Meanwhile, in a Dutch oven, heat oil over medium heat.
- Add leeks, onion and celery.
- Cook, stirring occasionally, until tender, about 10 minutes.
- Add garlic and cook, stirring, for 1 minute more.
- Add spinach and oysters; cook, stirring, until spinach is just wilted, about 3 minutes.
- Stir into rice.
- Season with salt and pepper.
- (Keep warm, covered, in a 250°F oven for up to 1 hour. Or refrigerate for up to 2 days; reheat before serving).
Nutrition Facts : Calories 200.2, Fat 2.3, SaturatedFat 0.4, Cholesterol 6.7, Sodium 65, Carbohydrate 34.9, Fiber 1.3, Sugar 1.6, Protein 6
OYSTER AND WILD RICE CASSEROLE
Make and share this Oyster and Wild Rice Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Oven
Time 1h25m
Yield 6 to 8 side dish servings
Number Of Ingredients 12
Steps:
- Prepare rice according to package directions; set aside.
- In a bowl, combine the next 6 ingredients; mix well.
- Pour sherry into a lightly greased 10x6 inch baking dish; top with half the rice.
- Pour 1/2 of the soup mixture over the rice.
- Arrange oysters and mushroom caps over soup mixture; sprinkle with lemon juice.
- Top with remaining rice and soup mixture.
- Bake, uncovered, in a preheated 350° oven for 45 minutes.
- Garnish with parsley sprigs.
Nutrition Facts : Calories 155.6, Fat 5.4, SaturatedFat 2.2, Cholesterol 46.9, Sodium 230.7, Carbohydrate 8.9, Fiber 0.4, Sugar 1.1, Protein 9.1
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