Ingredients: 3 cups hot wild rice — drained*
1/2 cup onions — chopped
2 cups celery — chopped
1/2 stick butter — or margarine
1/2 cup milk
3 tablespoons flour
1/2 teaspoon salt — optional
1/4 teaspoon sage
1/4 teaspoon thyme
1/8 teaspoon black pepper
16 ounces oysters — drained, 2 cans
1 stick butter — melted, (1/2 cup)
Ritz cracker crumbs
* (may substitute wild rice and long grain rice mixture)
Directions: While rice is cooking according to package directions, brown onions and celery in butter. Remove from heat and add milk, flour, salt, sage, thyme, and black pepper. Add well-drained rice to mixture. Pour into 2-quart casserole. Drain oysters and let soak in lukewarm, melted butter over rice mixture and spread the oysters evenly. Top with Ritz cracker crumbs. Bake at 350 Degree F. for 45 minutes or until oysters curl