3leeks, white & light green parts,washed and chopped
2cupsfresh spinach leaves, washed and torn into small pieces
7 1/2 ouncessmoked oysters, drained and sliced
freshly ground black pepper
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).
“This is from the November 1997 issue of Eating Well magazine. The idea of “smoked oyster & rice stuffing” may not at first sound appealing, so I suggest trying this and you’ll become a believer!This is one of the best turkey stuffing recipes I’ve ever made/eaten, and I’ve made/eaten quite a few in my time. I used Jim Beam Bourbon whiskey. Also, I’d like to try again without slicing the oysters, as this might bring out more of the oyster flavor. I used basmati rice as I don’t stock other long grain white rice too much anymore. The only part of the instructions that seems odd to me is using a Dutch oven for cooking the leeks, onion, and celery; since I used one, I added the rice to it near the end and then added the whole thing back to the 9×13-inch casserole pan. I did use some to stuff my hen and the result was incredibly divine. Thanks, Dancer^, for adding this and saving me some typing!”