- 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.
04/10/2018
recipepes.com
Wild Rice and Oyster Casserole, recipe
PT15M
PT1H
5
455 calories
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