Low Fat Smoked Oyster & Rice Stuffing Recipe

Ingredients

2 1/4 cups long-grain white rice

3 3/4 cups reduced-sodium chicken broth, defatted

1/3 cup whiskey

2 teaspoons dried basil

2 teaspoons dried chervil

-- or thyme

1 tablespoon canola oil

3 leeks, white & light green

-- parts, washed and

-- chopped

1 large onion, chopped

1 large stal celery, chopped

3 cloves garlic, minced

2 cups fresh spinach leaves, washed and torn

-- into small pieces

7 1/2 ounces smoked oysters, drained and sliced

salt & freshly ground black pepper, to taste

Method

1.Preheat oven to 450°F.

2.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.

3.Meanwhile, in a Dutch oven, heat oil over medium heat.

Add leeks, onion and celery.

Cook, stirring occasionally, until tender, about 10 minutes.

4.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.)

MAKES ABOUT 11 CUPS, FOR 12 SERVINGS.

185 calories per serving; 5 grams protein; 2 grams fat (0.

3 gram saturated fat); 35 grams carbohydrate; 215 mg sodium; 11 mg cholesterol; 1 gram fiber.

Cooks Comments and Tips