50+ Friends Club Cookbook
Fish and Shellfish

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Rice and Oyster Bake

From the Kitchen of: Pat

1	c.	uncooked Brown Rice
2	c.	salted Water
1/2	c.	Butter or Margarine
1	c.	Onions, chopped
1	lb.	fresh Mushrooms, thinly sliced
1 1/2	tsp.	Salt
1	c.	Dry White Wine
2	8oz cans	Oysters or 1 pint fresh Oysters
1/8	tsp.	freshly ground Pepper

• Cook rice in boiling salted water for 40 minutes or until tender.
• Melt half the butter in a pan; add the onions and mushrooms and saute slowly for about 10 minutes. Sprinkle with half the seasoned salt, pour in wine and simmer 5 minutes.
• Combine mushroom sauce with rice and turn into a buttered 3 quart casserole.
• Melt remaining 1/4 c. butter; dip each oyster into the butter and arrange over top of rice mixture. Sprinkle with remaining seasoned salt and the pepper.
• Bake, uncovered in moderate oven 350 degrees for 30 minutes.
• Makes 6 servings.