Wild Rice and Oyster Casserole (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 75 Minutes |
Ready In: 85 Minutes Servings: 10 |
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Ingredients:
1 (10 3/4-ounce) can beef broth |
2 1/2 cups water |
1 box long-grain wild rice (recommended: raw mahatma long-grain and wild rice with seasoning) |
3/4 cup (1 1/2 sticks) butter, divided |
4 dashes hot sauce, plus more, to taste (recommended: texas pete) |
2 quarts oysters, very well drained |
salt and freshly ground black pepper |
1 (10 3/4-ounce) can cream of mushroom soup |
1 cup half-and-half |
1 1/2 teaspoons onion powder |
1/2 teaspoon garlic salt |
1/2 cup finely minced fresh parsley leaves |
red pepper flakes, for garnishing |
Directions:
1. Preheat the oven to 350 degrees F.
2. In a saucepan, bring the beef broth and water to a boil. Add the rice, bring to a boil again, reduce heat, and simmer covered for 25 minutes. Drain any liquid remaining. Add 1/2 cup of the butter and hot sauce and stir; fluff with a fork.
3. Saute the drained oysters in 1/4 cup of the butter over medium-high heat until the edges curl, approximately 3 to 5 minutes. Remove the oysters with a slotted spoon; set aside. Place half of the rice in a greased 13 by 9 by 2-inch baking dish. Cover it with oysters and sprinkle with hot sauce and salt and pepper, to taste. Top with the remaining rice.
4. In a saucepan, heat the mushroom soup over medium heat. Add the half-and-half, onion powder, and garlic salt. Pour over the oyster mixture. Bake for 35 to 40 minutes, until golden brown and bubbling. Garnish with parsley and red pepper flakes.
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