Wild Rice & Oysters
 
 
6 cup  chicken broth
12 oz.  wild rice mix
1/2 cup  margarine, melted and divided
2   qts oysters
1 lb.  fresh mushrooms, sliced
1/2 cup  celery, chopped
1/2 cup  onion, chopped
1/2 cup  flour
1 cup  chicken broth
1 cup  whipping cream
1 Tbsp  curry powder
1 tsp  onion powder
1 tsp  thyme
1/2 tsp  salt
1/4 tsp  pepper
1/4 tsp  hot sauce
1/2 cup  fresh parsley, chopped
 
bring 6 cups chicken broth to a boil in a large saucepan. add rice, cover 
tightly and simmer 50 to 60 minutes. (drain rice after cooking if all 
broth is not absorbed.) toss with 2 tbsp. of melted butter and set aside. 
cook oysters and next 3 ingredients in 2 tbsp. butter in a large skillet 
over medium heat, stirring occasionally, until edges of oysters begin to 
curl. drain well and set aside. pour remaining 4 tbsp. butter into a 
large, heavy saucepan. add flour, stirring until smooth. cook over low 
heat 1 minute, stirring constantly. gradually add 1 cup chicken broth and 
whipping cream. cook over medium heat, stirring constantly, until mixture 
is thickened and bubbly. stir in curry powder and next 5 ingredients. add 
wild rice and oyster mixture, stirring well. spoon into a lightly greased 
3 qt. casserole. bake at 3500 for 30 minutes or until bubbly. sprinkle 
with parsley. serves 10 to 12. 
 
-- 
(ID: 12890) Mirror: rec.food.recipes: Sun, May 4, 2003


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