SMOKED-OYSTER STICKY RICE STUFFING IN LOTUS LEAF
Provided by Lillian Chou
Categories Wok Mushroom Rice Shellfish Vegetable Side Steam Stir-Fry Thanksgiving Dinner Stuffing/Dressing Meat Sausage Seafood Oyster Fall Winter Gourmet Sugar Conscious Dairy Free
Yield Makes 8 (side dish) servings
Number Of Ingredients 15
Steps:
- Cover rice generously with cold water in a large bowl and soak at least 2 hours and up to 12 hours. Drain in a medium-mesh sieve and rinse well under cold running water.
- Soak mushrooms in boiling-hot water (2 cups) in a medium bowl, turning mushrooms over occasionally, until softened, about 1 hour. Lift out mushrooms, squeezing excess liquid back into bowl. Cut out and discard stems, then thinly slice caps. Reserve 1 cup mushroom-soaking liquid and discard remainder.
- Chop scallions, keeping pale green and white parts separate from dark green parts. Quarter sausages lengthwise, then cut into 1/2-inch pieces.
- Stir together reserved mushroom-soaking liquid, rice wine, soy sauce, sugar, sesame oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl until sugar has dissolved.
- Fill sink with hot water and soak 2 or 3 lotus leaves (if using) until softened, about 15 minutes. Pat lotus leaves dry. Choose best leaf (some leaves may be blemished or damaged), discarding remainder. Cut out center stem and arrange leaf in pie plate (there will be a lot of overhang), overlapping leaf slightly to cover gap in center.
- Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add pale-green and white parts of scallion, pine nuts, and ginger and stir-fry until pine nuts are golden, about 1 minute. Add sausage and mushrooms and stir-fry until mushrooms are golden, 2 to 3 minutes. Add oysters and stir-fry 1 minute. Add rice and stir-fry 2 minutes. Add liquid mixture and bring to a boil, then cook, stirring gently, until liquid has been absorbed, about 2 minutes. Transfer rice mixture to pie plate (with or without lotus-leaf-lining) and smooth top. Fold over sides of leaf (if using) to cover, then secure with skewers.
- Set a steamer rack inside cleaned wok and add enough water to reach just below steamer rack, then bring to a boil. Steam stuffing in pie plate on rack, covered with lid, 45 minutes (replenish water as necessary). Remove wok from heat and let stand, covered, 10 minutes, then carefully remove pie plate from steamer with oven mitts. Remove skewer and open leaf, then stir in scallion greens. Fold leaf over to keep warm.
OYSTER-AND-RICE DRESSING
Provided by Craig Claiborne
Categories casseroles, side dish
Time 1h
Yield 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees.
- Combine 3 1/2 cups of the broth and the rice in a saucepan and bring to the boil. Cover closely and cook 17 to 20 minutes or until the rice is tender. Remove from the heat and let stand covered until ready to use.
- Meanwhile, prepare the chopped vegetables and bread crumbs.
- Heat the margarine in a skillet and add half the chopped onion, celery and green pepper. Cook, stirring, until the onions start to brown lightly. Add the butter, garlic and remaining chopped onion, green pepper and celery. Cook until the second batch of onion is wilted. Add the scallions and parsley. Remove from the heat and add the remaining chicken broth, beaten eggs, oysters, oyster liquor, thyme, oregano, salt, pepper and cayenne. Blend well.
- Pour and scrape the mixture into a deep skillet and sprinkle evenly with bread crumbs. Bake 30 to 40 minutes or until piping hot throughout.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 15 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 675 milligrams, Sugar 2 grams, TransFat 1 gram
EGGPLANT AND OYSTER RICE DRESSING
Categories Rice Side Bake Thanksgiving Oyster Eggplant Fall Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 8 cups
Number Of Ingredients 11
Steps:
- Bring water and salt to a boil in a 3-quart saucepan. Add rice and cook, covered, over low heat until water is absorbed and rice is just cooked through, 18 to 20 minutes. Transfer to a large bowl and fluff with a fork.
- Heat 2 tablespoons oil in a large heavy skillet over moderately high heat until hot but not smoking, then cook eggplant in batches, turning it and adding up to 4 tablespoons of remaining oil as necessary, until tender and browned, about 5 minutes. Transfer to paper towels to drain. When cool enough to handle, cut eggplant into 1/2-inch pieces.
- Preheat oven to 325°F.
- Heat remaining oil in skillet over moderately high heat until hot but not smoking, then sauté onion and bell pepper, stirring, until softened and edges are browned. Add garlic, oysters (without liquor), and eggplant and sauté, stirring occasionally, 1 minute.
- Gently toss eggplant mixture, oyster liquor, 1/2 cup scallions, cayenne, and salt to taste with rice in bowl and transfer to a buttered 3-quart shallow baking dish. Cover with foil and bake in middle of oven 1 1/2 hours. Remove foil and stir in remaining 1/2 cup scallions.
DAD'S OYSTER DRESSING
What holiday dinner would be complete without Dad's dressing packed with wild rice and oysters?
Provided by S Campbell
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Open and quarter the oysters. Reserve the liquid.
- Cook rice in boiling salted water till tender, about 40 minutes. Drain, and place in shallow pan. Place pan in a 275 degree F(135 degree C) oven to dry out for a few minutes.
- Saute pork in skillet over medium heat. Remove pork from pan using a slotted spoon. Drain off all but a couple of tablespoons grease.
- Saute onions and celery. Add into this a small amount of oyster liqueur if onions and celery get too dry. Add in oysters with remaining liqueur. Cook 7 - 10 minutes, until oysters curl on edges. Drain this mixture in a colander.
- Combine oyster mixture, rice, sausage, chopped parsley, and seasonings to taste.
- Bake at 350 degrees F (175 degrees C) till heated through.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 33 g, Cholesterol 26.3 mg, Fat 6 g, Fiber 3.5 g, Protein 12.9 g, SaturatedFat 1.5 g, Sodium 169.4 mg, Sugar 2.1 g
OYSTER DRESSING I
An oyster stuffing with Cajun seasonings.
Provided by Barrett
Categories Side Dish Stuffing and Dressing Recipes Oyster Stuffing and Dressing
Time 1h30m
Yield 24
Number Of Ingredients 10
Steps:
- In a medium saucepan, place the turkey giblets in enough water to cover. Bring to a boil and cook until tender, about 20 minutes; drain, reserving 2 cups stock.
- Preheat oven to 350 degrees F (175 degrees C).
- In a saute pan, add oil and cook celery, onions, parsley and oysters. Cook until oysters are firm.
- In a large mixing bowl, combine the giblets and stock with the cooked rice, bread cubes and vegetable and oyster mixture. Season with salt, pepper and cayenne. Gently mix together.
- Place dressing in 4 quart casserole dish. Cover and bake for 45 minutes in the preheated oven.
Nutrition Facts : Calories 46.6 calories, Carbohydrate 6.8 g, Cholesterol 2 mg, Fat 1.4 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 36.1 mg, Sugar 0.6 g
OYSTER AND RICE STUFFING
Make and share this Oyster and Rice Stuffing recipe from Food.com.
Provided by josamky1063
Categories Rice
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Brown pork and onion in a Dutch oven.
- Season with salt and pepper.
- Drain oysters, reserving liquid.
- Add oyster liquid and celery to pork and onion, cover, and cook slowly for one hour.
- Stir occasionally, adding a little water if necessary.
- Add oysters and cook for five more minutes.
- Add five to six cups of rice as needed to absorb most of the liquid.
- Heat thoroughly.
Nutrition Facts : Calories 744.1, Fat 22.1, SaturatedFat 7.8, Cholesterol 110.6, Sodium 172.7, Carbohydrate 99.8, Fiber 2.4, Sugar 1.2, Protein 32
SMOKED OYSTER & RICE STUFFING
Make and share this Smoked Oyster & Rice Stuffing recipe from Food.com.
Provided by Dancer
Categories White Rice
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F degrees.
- 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).
Nutrition Facts : Calories 200.2, Fat 2.3, SaturatedFat 0.4, Cholesterol 6.7, Sodium 65, Carbohydrate 34.9, Fiber 1.3, Sugar 1.6, Protein 6
WILD RICE AND OYSTER DRESSSING
Provided by Marian Burros
Categories casseroles, side dish
Time 25m
Yield 4 servings, about 1 quart
Number Of Ingredients 8
Steps:
- Simmer the oysters in their own liquor for three minutes.
- Combine all of the ingredients but the oysters and mix well.
- Carefully stir in the oysters and their liquid.
- Grease a 1 1/2 quart casserole and fill with dressing. Cover and bake at 350 degrees about 15 or 20 minutes, until dressing is thoroughly heated.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 9 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 581 milligrams, Sugar 2 grams, TransFat 0 grams
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