|
1 cup raw wild rice
1 cup (2 sticks) margarine or butter, melted
4 cups crushed Saltine crackers
2 cups oysters, drained with liquor reserved
8 tablespoons (1 stick) margarine or butter, cut into pats
chicken broth
1. Bring rice to boil in 2 1/4 cups salted water. Boil until water is nearly evaporated and large bubbles are forming on surface of rice. Reduce heat to low; cover and cook until rice is desired doneness, adding more water if necessary.
2. Combine melted margarine and cracker crumbs.
2. Lightly grease a baking dish. Layer half of cracker crumb mixture, half of the cooked rice, and all oysters.
3. Dot with margarine pats; top with remaining rice.
4. Add chicken broth to reserved oyster liquor to make 2 2/3 cups. Pour over top of ingredients in dish; sprinkle with remaining crumb mixture.
5. Cover and bake at 350 degrees Fahrenheit for approximately 30 minutes. Then uncover and bake an additional 15 minutes, or until crumbs are lightly browned.
N/A
|
