Ingredients

serves 10 to 12

　　One 10 3/4-ounce can beef broth

　　2 1/2 cups water

　　2 cups raw Mahatma Long Grain and Wild Rice with Seasoning

　　3/4 cup (1 1/2 sticks) butter

　　2 quarts oysters, very well drained

　　4 dashes Texas Pete Hot Sauce

　　Salt and pepper

　　One 10 3/4-ounce can cream of mushroom soup

　　1 cup half-and-half

　　1 1/2 teaspoons onion powder

　　1/2 teaspoon garlic salt

　　1/2 cup finely minced fresh parsley

　　

Step 1

Preheat the oven to 350 degrees. In a saucepan, bring the beef broth and water to a boil. Add the rice, bring to a boil again, reduce heat, and simmer covered for 25 minutes. Drain any liquid remaining. Add 1/2 cup of the butter and stir; fluff with a fork.

　　

Step 2

Sauté the drained oysters in 1/4 cup of the butter over medium-high heat until the edges curl, approximately 3 to 5 minutes. Remove the oysters with a slotted spoon; set aside. Place half of the rice in a greased 13 × 9 × 2-inch baking dish. Cover it with oysters and sprinkle with hot sauce and salt and pepper to taste. Top with the remaining rice.

　　

Step 3

In a saucepan, heat the mushroom soup over medium heat. Add the half-and-half, onion powder, and garlic salt. Pour over the oyster mixture. Bake for 35 to 40 minutes, until golden brown and bubbling. Garnish with parsley.

　　Paula Deen's Kitchen Classics