Wild rice and oyster stuffing.
INGREDIENTS (for 8 servings):
- 2 cups wild rice
- 1/2 pound pork sausage
- 1 bunch green onions, chopped
- 2 stalks diced celery
- 1 pint unopened, fresh, live medium oysters
- 3 tablespoons chopped fresh parsley
- salt to taste
- ground black pepper to taste
- 2 pinches paprika
Open and quarter the oysters. Reserve the liquid.
Cook rice in boiling salted water till tender, about 40 minutes. Drain, and place in shallow pan. Place pan in a 275 degree F(135 degree C) oven to dry out for a few minutes.
Saute pork in skillet over medium heat. Remove pork from pan using a slotted spoon. Drain off all but a couple of tablespoons grease.
Saute onions and celery. Add into this a small amount of oyster liqueur if onions and celery get too dry. Add in oysters with remaining liqueur. Cook 7 - 10 minutes, until oysters curl on edges. Drain this mixture in a colander.
Combine oyster mixture, rice, sausage, chopped parsley, and seasonings to taste.
Bake at 350 degrees F (175 degrees C) till heated through.