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Low Fat Smoked Oyster Rice Stuffing Recipe
Ingredients
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 chervil, or thyme
1 tablespoon canola oil
3 leeks, white & light green, parts, washed and , chopped
1 large onion, chopped
1 large stal celery, chopped
3 cloves garlic, minced
2 cups fresh spinach leaves, washed and torn, into small pieces
7 1/2 ounces smoked oysters, drained and sliced
salt & freshly ground black pepper, to taste
Method
Preheat oven to 450°F.
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.
:MAKES ABOUT 11 CUPS, FOR 12 SERVINGS.
Calories per serving; 5 grams protein; 2 grams fat 0 gram saturated fat; 35 grams carbohydrate; 215 mg sodium; 11 mg cholesterol; 1 gram fiber
