Here’s a recipe that’s easy to prepare and is just the ticket for these cold January nights on the coast!
Not all oysters are equal and we believe there are none to compare with those found in our coastal tidal creeks and sounds! Oysters are harvested from October to March all along coastal NC.
Oysters and Wild Rice Casserole
- 3 cups hot wild rice, drained
- ¼ teaspoon sage
- ½ cup chopped onions
- ¼ teaspoon thyme
- 2 cups chopped celery
- 1/8 teaspoon black pepper
- ½ stick butter
- 2 (8-ounce) cans fresh oysters, drained
- 3 tablespoons flour Buttery cracker crumbs
- ½ cup milk
- 1 stick butter, melted
- ½ teaspoon salt
While rice is cooking according to package directions, brown onions and celery in butter. Remove from heat and add milk, flour, salt, sage, thyme, and black pepper.
Add well-drained rice to mixture. Pour into 2-quart casserole. Drain oysters and let soak in lukewarm, melted butter for 5 to 10 minutes. Pour oysters and butter over rice mixture and spread the oysters evenly. Top with buttery crackers crumbs. Bake at 350 degrees F. for 45 minutes or until the oysters curl. Yield: 8 servings.