Wild Rice And Oyster Casserole

Ingredients

• Servings: 10
• 2 1/2 cups wild rice
• 2 (10.75 ounce) cans beef consomme
• 2 cups water
• 1/2 cup butter, softened
• 2 quarts shucked oysters
• salt to taste
• ground black pepper to taste
• 4 dashes hot pepper sauce
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup half-and-half
• 1 1/2 teaspoons onion powder
• 3/4 teaspoon dried thyme
• 1 1/2 tablespoons curry powder
• 1/2 cup chopped fresh parsley

Recipe

• in a large saucepan place the rice, consomme and water. bring to a boil and boil for 5 minutes. cover, reduce heat to low and simmer until rice is tender, about 20 minutes. stir in butter.
• preheat oven to 325 degrees f (165 degrees c).
• place half of rice in large baking dish. cover with oysters seasoned with salt, pepper, and hot sauce to taste. top with remaining rice.
• heat mushroom soup, half and half, onion powder, thyme, and curry powder. pour over rice and oyster mixture.
• bake in the preheated oven for 45 minutes. garnish with parsley.