Best 5 Wild Rice And Oyster Dresssing Recipes

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In the realm of culinary delights, wild rice and oyster dressing stand as a testament to the harmonious fusion of flavors and textures. This delectable dish, often gracing the tables of special occasions, is a symphony of nutty wild rice, plump and succulent oysters, aromatic vegetables, and a medley of herbs and spices. Its versatility allows it to be enjoyed as a standalone dish or as an accompaniment to roasted meats and poultry. Embark on a culinary journey as we delve into the secrets of crafting this exquisite dish, exploring variations that range from the classic to the contemporary, ensuring an unforgettable dining experience.

From the traditional wild rice and oyster dressing, a timeless classic that showcases the natural flavors of its ingredients, to the intriguing wild rice and oyster dressing with sausage, where the addition of savory sausage adds a hearty dimension, each recipe offers a unique twist on this beloved dish. Vegetarian enthusiasts will delight in the wild rice and oyster mushroom dressing, a meatless rendition that captures the essence of the original while showcasing the earthy flavors of oyster mushrooms. For those seeking a touch of elegance, the wild rice and oyster dressing with Chardonnay presents a sophisticated take on the dish, where the subtle notes of Chardonnay enhance the overall flavor profile.

And for those with a penchant for bold flavors, the wild rice and oyster dressing with Cajun spices ignites the taste buds with a vibrant blend of aromatic spices. With options catering to various dietary preferences and flavor preferences, this collection of wild rice and oyster dressing recipes promises to satisfy even the most discerning palate.

Here are our top 5 tried and tested recipes!

WILD RICE AND OYSTER DRESSING



Wild Rice and Oyster Dressing image

Savory Southern Oyster and Wild Rice

Provided by Anecia Hero

Categories     Side Dish

Time 45m

Number Of Ingredients 11

2 boxes wild rice with seasoning ((I use Uncle Ben's Original Recipe))
¾ cup celery (,chopped)
¾ cup onion (,chopped)
½ pound chicken livers (,cooked, chopped very fine; See Recipe Notes)
8 ounces fresh oysters (,with liquor (juice), chopped very fine )
4 cups chicken broth (, unsalted)
¾ stick butter (, unsalted, ½ stick for onions/celery; 2 tablespoons for rice)
½ teaspoon cayenne pepper
½ teaspoon garlic powder
salt (to taste)
green onions (garnish, optional)

Steps:

  • Preheat oven to 325ºF
  • Prepare two boxes of wild rice with seasonings in 4 cups of chicken broth and 2 tablespoons of butter; set aside
  • Drain and rinse chicken livers; place in medium saucepan and cover with water; lightly season with salt and pepper; cook on medium heat till livers reach internal temperature of 165ºF
  • In a medium saucepan, add 1/2 stick butter, chopped onions and celery; cook till tender
  • Using a slotted spoon, remove oysters from container; chop finely; DO NOT THROW AWAY the oyster liquor (juice); put chopped oysters and their liquor aside½
  • Remove half of the chicken livers from the saucepan and dice finely; set aside; See Recipe Notes
  • In a 9 x 13 baking dish, add cooked rice, sauteed onion and celery, chopped chicken livers, chopped oysters, cayenne pepper and garlic powder; combine well
  • Drizzle remaining oyster liquor (juice) over rice mixture; combine well
  • Bake uncovered at 325ºF for 15-20 minutes
  • Season with salt and garnish with chopped green onions

Nutrition Facts : ServingSize 1 cup, Calories 109 kcal, Carbohydrate 3 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 75 mg, Sodium 527 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g

WILD RICE DRESSING



Wild Rice Dressing image

This savory wild rice dish is the ultimate gluten-free stuffing-basically a holiday-appropriate grain salad with lots of fresh herbs.

Provided by Andy Baraghani

Categories     Bon Appétit     Thanksgiving     Side     Rice     Mushroom     Leek     Stuffing/Dressing     Pecan     Vegetarian     Dairy Free     Peanut Free     Soy Free     Wheat/Gluten-Free     Holiday 2018

Yield 8 servings

Number Of Ingredients 13

1 cup pecans
2 cups wild rice
Kosher salt
1/4 cup red wine vinegar
2 Tbsp. fresh orange juice
2 Tbsp. honey
1 garlic clove, crushed
1/2 cup extra-virgin olive oil, divided, plus more for drizzling
2 large leeks, white and pale green parts only, tough outer layer removed, halved lengthwise, thinly sliced crosswise
12 oz. mushrooms (such as maitake, chanterelle, and/or oyster), torn or cut into large pieces
Freshly ground black pepper
2 tsp. chopped thyme
1/3 cup sliced chives

Steps:

  • Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6-8 minutes. Let cool, then coarsely chop.
  • Cook wild rice in a large pot of boiling salted water until most of the grains have split and all are tender, 40-50 minutes; drain and rinse under cold running water. Shake off as much water as possible and let cool.
  • Meanwhile, whisk vinegar, orange juice, and honey in a large bowl to combine. Add garlic and let sit 10 minutes to infuse. Fish out garlic; discard. Add rice and toss to coat.
  • Heat 1/4 cup oil in a large skillet over medium-high. Cook leeks, stirring occasionally, until tender and browned in spots, 8-10 minutes. Season with salt and transfer to bowl with rice; toss to coat.
  • Wipe out skillet and heat another 1/4 cup oil over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 2 minutes. Season with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 3 minutes longer. Mix in thyme and immediately transfer to bowl with rice. Add pecans and chives and drizzle with more oil; toss once more.
  • Do Ahead
  • Rice can be cooked 1 day ahead. Let cool; cover and chill. Dressing can be made 3 hours ahead; store tightly wrapped at room temperature.

OYSTER-AND-RICE DRESSING



Oyster-and-Rice Dressing image

Provided by Craig Claiborne

Categories     casseroles, side dish

Time 1h

Yield 12 servings

Number Of Ingredients 19

4 1/2 cups fresh or canned chicken broth
1 1/2 cups rice
1 1/2 cups finely chopped onion
1 cup finely chopped celery
1 cup finely chopped green pepper
1/2 cup finely chopped scallions
1/2 cup finely chopped parsley
1 cup fresh bread crumbs
4 tablespoons margarine
8 tablespoons butter
1 teaspoon finely minced garlic
2 eggs, well beaten
20 oysters, drained, about 1 1/2 cups
1/2 cup oyster liquor
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt to taste, if desired
Freshly ground pepper to taste
1/4 teaspoon cayenne pepper

Steps:

  • Preheat the oven to 350 degrees.
  • Combine 3 1/2 cups of the broth and the rice in a saucepan and bring to the boil. Cover closely and cook 17 to 20 minutes or until the rice is tender. Remove from the heat and let stand covered until ready to use.
  • Meanwhile, prepare the chopped vegetables and bread crumbs.
  • Heat the margarine in a skillet and add half the chopped onion, celery and green pepper. Cook, stirring, until the onions start to brown lightly. Add the butter, garlic and remaining chopped onion, green pepper and celery. Cook until the second batch of onion is wilted. Add the scallions and parsley. Remove from the heat and add the remaining chicken broth, beaten eggs, oysters, oyster liquor, thyme, oregano, salt, pepper and cayenne. Blend well.
  • Pour and scrape the mixture into a deep skillet and sprinkle evenly with bread crumbs. Bake 30 to 40 minutes or until piping hot throughout.

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 15 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 675 milligrams, Sugar 2 grams, TransFat 1 gram

OYSTER AND WILD RICE CASSEROLE



Oyster and Wild Rice Casserole image

Make and share this Oyster and Wild Rice Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     Oven

Time 1h25m

Yield 6 to 8 side dish servings

Number Of Ingredients 12

1 (6 ounce) package long grain and wild rice blend (Uncle Ben's)
1/2 cup cream of chicken soup
1/2 cup half-and-half
1 tablespoon finely chopped onion
1 teaspoon curry powder
1/2 teaspoon dried thyme
3 dashes Worcestershire sauce
1/4 cup dry sherry
1 pint oyster, drained
8 mushroom caps
1 tablespoon lemon juice
fresh parsley sprig

Steps:

  • Prepare rice according to package directions; set aside.
  • In a bowl, combine the next 6 ingredients; mix well.
  • Pour sherry into a lightly greased 10x6 inch baking dish; top with half the rice.
  • Pour 1/2 of the soup mixture over the rice.
  • Arrange oysters and mushroom caps over soup mixture; sprinkle with lemon juice.
  • Top with remaining rice and soup mixture.
  • Bake, uncovered, in a preheated 350° oven for 45 minutes.
  • Garnish with parsley sprigs.

Nutrition Facts : Calories 155.6, Fat 5.4, SaturatedFat 2.2, Cholesterol 46.9, Sodium 230.7, Carbohydrate 8.9, Fiber 0.4, Sugar 1.1, Protein 9.1

MINNESOTA WILD RICE DRESSING



Minnesota Wild Rice Dressing image

This recipe was given to me by a friend, and it has been a family tradition ever since. No need to stuff the turkey. This dressing can be made the day before Thanksgiving and heated in the microwave 10 minutes before serving!

Provided by MARJK

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h

Yield 12

Number Of Ingredients 9

2 (4.5 ounce) packages instant long grain and wild rice
1 (16 ounce) package ground pork sausage
1 (16 ounce) package ground sage pork sausage
½ cup chopped celery
1 medium onion, chopped
½ pound fresh mushrooms, sliced
1 (5 ounce) can water chestnuts, drained and sliced
¼ teaspoon garlic powder
2 eggs, beaten

Steps:

  • Prepare instant long grain and wild rice according to package directions. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Place ground pork sausage and ground sage pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender. Season with garlic powder.
  • Mix prepared rice, sausage, celery mixture, and eggs in the prepared baking dish. Bake 15 minutes in the preheated oven, until lightly browned.

Nutrition Facts : Calories 417.9 calories, Carbohydrate 20.4 g, Cholesterol 82.5 mg, Fat 31.6 g, Fiber 1 g, Protein 12.7 g, SaturatedFat 11.2 g, Sodium 834.9 mg, Sugar 2.2 g

Tips:

  • Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling later on.
  • Cook the wild rice according to the package directions. Wild rice typically takes longer to cook than other types of rice, so be sure to allow enough time.
  • Don't overcook the oysters. Oysters are delicate and can easily become tough if they are overcooked. Cook them just until they are opaque and firm.
  • Use a good quality white wine. The wine you use in the dressing will have a big impact on the flavor of the dish. Choose a dry white wine that you enjoy drinking.
  • Season the dressing to taste. The amount of salt and pepper you add will depend on your personal preference. Taste the dressing and adjust the seasonings as needed.

Conclusion:

Wild rice and oyster dressing is a delicious and easy-to-make dish that is perfect for a special occasion. The combination of wild rice, oysters, and a creamy dressing is sure to please everyone at your table. Follow these tips to make the best wild rice and oyster dressing possible.

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