Smoked Oyster & Rice Stuffing - cooking 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 2 teaspoons thyme
1 tablespoon canola oil
3 leeks, white & light green parts,washed and chopped
1 large onion, chopped
1 stalk 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

Preparation

Preheat oven to 450\u00b0F degrees.
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.
Meanwhile, in a Dutch oven, heat oil over medium heat.
Add leeks, onion and celery.
Cook, stirring occasionally, until tender, about 10 minutes.
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\u00b0F oven for up to 1 hour. Or refrigerate for up to 2 days; reheat before serving).