Rice and Oyster Bake
|Uncooked brown rice||1 Cup (16 tbs)|
|Salted water||2 Cup (32 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs) (1/4 Pound)|
|Chopped onions||1 Cup (16 tbs)|
|Fresh mushrooms||1 Pound, thinly sliced|
|Seasoned salt||1 1⁄2 Teaspoon|
|Dry white wine||1 Cup (16 tbs)|
|Oysters/1 pint fresh oysters||16 Ounce|
|Freshly ground pepper||1⁄8 Teaspoon|
Cook rice in boiling salted water for 40 minutes, or until tender.
Melt half the butter in a pan; add the onions and mushrooms and saute slowly for about 10 minutes.
Sprinkle with half the seasoned salt, pour in wine, and simmer 5 minutes.
Combine mushroom sauce with rice and turn into a buttered 3-quart casserole.
Melt remaining 1/4 cup butter; dip each oyster in the butter and arrange over top of rice mixture.
Sprinkle with remaining seasoned salt and the pepper.
Bake, uncovered, in moderate oven (350°) for 30 minutes.
Makes 6 servings.