Smoked Oyster Stuffing

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ingredients

2 1/2 cups light brown rice
5 cups low-fat, reduced-sodium chicken broth
1 Tbsp. olive oil
1 large onion, chopped
2 leeks, white part only, washed and chopped
1 large celery stalk, chopped
3 garlic cloves, minced
2 tsp. dried thyme
1 tsp. dried basil
2 cups fresh spinach, washed and torn into bite-sized pieces
2 (3 3/4 oz.) tins smoked oysters, drained and sliced
1/4 cup sliced toasted almonds
Salt and ground black pepper to taste

preparation

14 servings
Serving size: 1/2 cup
Preparation time: 15 minutes
Cooking time: 1 hour, 5 minutes (including cooking the rice)

1. Cook the rice: Rinse the rice in a fine sieve under cool running water for 1 minute. Heat the chicken broth in a saucepan to a boil. Slowly add the rice, bring to another boil, cover, and simmer for 50 minutes until rice is cooked through, draining any excess water. Set aside.

2. Heat the oil in a large skillet over medium heat. Add the onions, leeks, celery, and garlic, and sauté for 8 minutes. Add in the thyme and basil and sauté for 2 minutes. Add in the spinach and sauté for 1 minute, or until the spinach wilts.

3. Add the vegetable mixture to the rice and mix well. Add in the smoked oysters, almonds, and salt and pepper and mix again.

nutrition

Starch exchanges 2
Fat exchanges 1

Amount per serving

Calories 190
    Calories from Fat 40
Total Fat 4.5 g
    Saturated Fat 0.9 g
    Trans Fat 0 g
Cholesterol 10 mg
Sodium 240 mg (without added salt)
Total Carbohydrate 32 g
    Dietary Fiber 3 g
    Sugars 2 g
Protein 6 g