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.
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
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
MOM'S SMOKED OYSTER STUFFING
My mom makes this stuffing every Thanksgiving and Christmas, it's rich and delicious, we love it and always ask for more!
Provided by Jesi A
Categories Quick and Easy Stuffing and Dressing
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
- Place the stuffing mix into a bowl, and thoroughly mix in the minced oysters, chicken broth, margarine, and sage. Spoon the stuffing into the prepared baking dish, and cover dish with foil.
- Bake in the preheated oven until the stuffing is thoroughly heated through, 30 to 40 minutes.
Nutrition Facts : Calories 210.5 calories, Carbohydrate 23.1 g, Cholesterol 14.9 mg, Fat 10.7 g, Fiber 2 g, Protein 7 g, SaturatedFat 2.2 g, Sodium 853.2 mg, Sugar 3.2 g
CURRIED RICE WITH SMOKED OYSTERS
This is a great tasty salad that goes well on the side with a steak.. I got this out of the local paper.
Provided by Latchy
Categories Rice
Time 22m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine oil, vinegar, lemon juice, sugar, curry powder, shake together and season to taste.
- Pour the dressing over the hot rice toss thoroughly and let cool.
- Add other ingredients and mix well.
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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