Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- 2-1/4 cups long-grain white rice
- 3-3/4 cups reduced-sodium chicken broth, defatted
- 1/3 cup whiskey
- 2 teaspoons dried basil
- 2 teaspoons dried thyme
- 1 tablespoon canola oil
- 3 leeks, white and light green parts, washed and chopped
- 1 large onion, chopped
- 1 large stalk celery, chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach leaves, washed and torn into small pieces
- 2 (3-3/4-ounce) cans smoked oysters, drained and sliced
- Salt and freshly ground black pepper to taste
Spread rice in a 9 x 13-inch oven-proof casserole dish.
Combine chicken broth, whiskey, basil, and thyme in a saucepan and bring to a boil. Pour over rice and stir to even out. Cover with a tight-fitting lid or foil and bake for 30 minutes, or until tender.
Heat a large, deep skillet over medium heat. When hot, add oil, leeks, onion, and celery. Cook, with an occasional stir, until vegetables are tender, about 10 minutes.
Add garlic, spinach, and oysters to the vegetables. Cook about another 3 minutes, stirring often, until spinach has wilted.
Stir vegetable-oyster mixture into the cooked rice until combined. Season to taste with salt and pepper. Serve hot.
To keep warm, place covered casserole in a 250 F. oven for up to 1 hour. You may make this stuffing up to 2 days in advance and re-warm before serving, if you wish.
Serve this as a side dish or use it to stuff cornish hens, chicken, duck, turkey, or fish.
Yield: 6 to 8 servings