Serves:
10
Prep Time:
35
Meal Occasion:
Side Dish
Cuisine Type:
American
Ingredients
| 1 | box UNCLE BEN’S® Long Grain & Wild Rice Original Recipe |
| 1 | can oysters (3.75 oz.) chopped |
| 1 1/2 | cups sliced mushrooms |
| 1 1/2 | cups celery sliced |
| 1/2 | cup parsley chopped |
| 1/4 | lb butter |
| 1 | jar pimientos (6.5 oz.) drained |
| 1/2 | cup water |
| 1 | box stuffing mix for chicken or turkey (6 oz.) |
Recommended:
Makes enough for two 4-6 lb. birds or 10-12 servings if baked as a side dish. Any left over from stuffing birds can be placed in a small casserole, covered and baked along with the bird the last half-hour of its baking time.
Instructions
1. At least two hours ahead of time; place chopped oysters in strainer and let drain; reserve
1/2 cup liquid.
2. Cook rice according to package instructions.
3. Meanwhile, sauté celery and mushrooms in butter about 2 minutes. Combine oysters, liquid and water; then heat.
4. Add the cooked rice, stuffing mix, pimientos, and parsley; mix well.
5. Use to stuff chicken, capon or turkey; or turn into lightly greased 3-quart casserole, cover and bake as side dish at 325°F for 30 minutes.
