(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes


FREE Magazines and
other Publications

n extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.



Yield: Makes 6 servings.

• 3 cups cooked rice (cooked in turkey or chicken broth)
• 1/2 cup chopped onion
• 1 cup sliced celery
• 2 tablespoons chopped fresh parsley
• 2 tablespoons butter or margarine
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon seasoned pepper
• 1 10-ounce jar oysters, with liquor
• 1 cup soft breadcrumbs
• 2 eggs, beaten
• salt to taste

Turn rice into large mixing bowl. Set aside. 
Cook onion, celery and parsley in butter in medium skillet until tender crisp.

Add poultry seasoning, pepper and oysters with liquor.

Cook until edges of oysters begin to curl.

Add oyster mixture, breadcrumbs, eggs and salt to rice.  Mix well.

Turn into buttered shallow 1-1/2- to 2-quart casserole.

Bake at 350 degrees 20 to 25 minutes.
Nutrition Facts
Calories 282   
Total Fat 9g 
Cholesterol 111mg 
Sodium 647mg 
Total Carbohydrate 39g 
Dietary Fiber 1g 
Protein 11g

USA Rice Federation (


  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages