Ingredients

serves 10-12

　　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 x 9 x 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.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.