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Wild Rice and Oysters
This Wild Rice and Oysters casserole is a rich, comforting dish that highlights the earthy flavor of wild rice combined with the briny freshness of oysters. Popular in mid-20th-century American home cooking, it was often served during the holiday season or at festive gatherings. The combination of mushrooms, herbs, butter, and wine creates a deeply savory base, while the oysters add a luxurious touch, making this dish a celebratory centerpiece. With its creamy, buttery texture and fragrant herb blend, this recipe bridges hearty Midwest wild rice traditions with the coastal abundance of fresh oysters.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine new england
Servings 8
Calories 340 kcal

Ingredients
  

  • 5 cups beef stock
  • 10 tbsp butter (divided use)
  • 2 cups wild rice
  • ½ cup green pepper (minced )
  • 1 garlic clove (pressed)
  • 2 tbsp celery (minced )
  • 2 cups mushrooms (sliced )
  • 1 cup dry white wine
  • ¼ cup parsley (minced )
  • ½ tsp thyme
  • ½ tsp oregano
  • ½ tsp sweet basil
  • ½ tsp sweet marjoram
  • 2 tsp salt
  • ¼ tsp white pepper
  • 2 cups oysters (well drained)

Instructions
 

Step 1: Cook the Rice

  • In a large saucepan, bring beef stock, 2 tbsp butter, and rice to a boil.
  • Reduce heat to low and cook for 25–30 minutes.
  • Drain, then place rice in a colander and steam until tender.

Step 2: Sauté Vegetables

  • In a skillet, melt 4 tbsp butter.
  • Sauté green pepper, garlic, and celery until limp.
  • Add mushrooms and wine, simmer for 15 minutes.

Step 3: Season and Combine

  • Add parsley, thyme, oregano, basil, marjoram, salt, and white pepper.
  • Mix well.
  • Stir into rice mixture by the spoonful.

Step 4: Prepare Oysters

  • Dip oysters in 4 tbsp melted butter.
  • Arrange oysters on top of the rice mixture in a 3-quart baking dish.

Step 5: Bake

  • Bake uncovered for 30 minutes at 350°F (175°C).

Tips

  • Use smoked oysters for a deeper, briny flavor.
  • Substitute chicken stock if beef stock isn’t available.
  • Reduce added salt if using salty commercial stock or salted butter.
  • Add a topping of buttered breadcrumbs for crunch.
  • Try brown rice or wild-rice blend if wild rice is hard to source.
  • Add a little lemon zest to brighten the oyster flavor.
  • For a spicier version, add a pinch of cayenne or hot sauce.
  • Replace wine with additional stock for a no-alcohol variation.
  • Make ahead: assemble completely, then cover and refrigerate and bake before serving.
  • Serve as a hearty holiday side or seafood main dish.

Nutrition

Calories: 340kcalCarbohydrates: 28gProtein: 10gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 720mgPotassium: 420mgFiber: 3gSugar: 2gVitamin A: 620IUVitamin C: 7mgCalcium: 60mgIron: 3mg
Keyword baked rice, casserole, comfort food, holiday, oysters, savory casserole, seafood, vintage, wild rice
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