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.
Calories 376 Calories from Fat 159
% Daily Value*
Total Fat 18 g27.8%
Saturated Fat 10.2 g51.1%
Trans Fat 0 g
Cholesterol 78.1 mg26%
Sodium 563.4 mg23.5%
Total Carbohydrates 35 g11.8%
Dietary Fiber 2.3 g9.1%
Sugars 4.8 g
Protein 12 g24.6%
Vitamin A 13.5% Vitamin C 16.1%
Calcium 4.2% Iron 27.7%
*Based on a 2000 Calorie diet