If you like seafood this recipe is sure to please. It has all the wonderful flavor you would get with scalloped oysters combined with the creamy texture of the risotto. Although it may seem to take lots of time from start to plating out, but most of that is the time for the rice to cook and for the dish itself to bake. I would serve this with a side of steamed asparagus or broccoli. The recipe serves 4 people and if you are serving two, put what's left in the refrigerator and serve again in a day or two. Although the recipe calls for 1 pint of oysters (usually from a can) I'm sure if you are in an area where fresh oysters are available, you could use them also.
1 pint of oysters
1 can of cream of mushroom soup
3 cups cooked brown long grain rice
1 tablespoon onion juice
1/2 tsp garlic powder
1 cup milk
salt & pepper to taste
3 or 4 dashes Tabasco sauce
2 large slices longhorn cheese
1 - Preheat oven to 350 degrees F.
2 - Place the cheese slices in the bottom of a square 1 1/2 qt baking dish.
3 - Spread half of the cooked rice onto the cheese and reserve the rest.
4 - Drain the oyster liquor into a saucepan, then spread them oysters over the rice layer.
5 - Spread the remaining rice evenly on top of the oysters.
6 - Add all the other ingredients into the saucepan & bring just to the boil.
7 - Pour them contents of the saucepan over the rice layer and put in the oven uncovered.
8 - Bake for 35 - 40 minutes at 350 degrees.
Serve immediately, and if you have any left over, you can store it for a couple of days in the refrigerator.
Retired Engineer, home chef, recipe developer. Making your life in the kitchen easier by presenting quick and easy food recipes