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Smoked Oyster & Rice Stuffing
Serves: 12

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 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 tins smoked oysters, drained and sliced
Salt & freshly ground black pepper to taste

Preheat oven to 450F. 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 250F oven for up to 1 hour. Or refrigerate for up to
2 days; reheat before serving.)


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