Smoked Oyster & Rice Stuffing

• 2 1/4 cups long-grain white rice
• 3 3/4 cups reduced-sodium chicken broth, defatted
• 1/3 cup whiskey
• 2 teaspoons dried basil
• 2 teaspoons dried chervil or 2 teaspoons thyme
• 1 tablespoon canola oil
• 3 leeks, white & light green parts,washed and chopped
• 1 large onion, chopped
• 1 stalk celery, chopped
• 3 cloves garlic, minced
• 2 cups fresh spinach leaves, washed and torn into small pieces
• 7 1/2 ounces smoked oysters, drained and sliced
• salt
• freshly ground black pepper

1. Preheat oven to 450u0b0F degrees.
2. Place rice in a 9-by-13-inch casserole.
3. In a saucepan, combine chicken broth, whiskey, basil and chervil (or thyme).
4. Bring to a boil and pour over rice.
5. Cover tightly with foil and bake for 30 minutes, or until rice is tender.
6. Meanwhile, in a Dutch oven, heat oil over medium heat.
7. Add leeks, onion and celery.
8. Cook, stirring occasionally, until tender, about 10 minutes.
9. Add garlic and cook, stirring, for 1 minute more.
10. Add spinach and oysters; cook, stirring, until spinach is just wilted, about 3 minutes.
11. Stir into rice.
12. Season with salt and pepper.
13. (Keep warm, covered, in a 250u0b0F oven for up to 1 hour. Or refrigerate for up to 2 days; reheat before serving).

longgrain white rice, chicken broth, whiskey, basil, chervil, canola oil, leeks, onion, celery, garlic, fresh spinach leaves, oysters, salt, freshly ground black pepper

Taken from www.food.com/recipe/smoked-oyster-rice-stuffing-22196 (may not work)