Smoked Oyster Rice Stuffing
Steps
Preheat oven to 450f degrees.
Place rice in a 9-by-13-inch casserole.
In a saucepan , combine chicken broth , whiskey , basil and chervil.
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.
Ingredients
long-grain white rice, reduced-sodium chicken broth, whiskey, dried basil, dried chervil, canola oil, leeks, onion, celery, garlic, fresh spinach leaves, smoked oysters, salt, black pepper