Oyster and Wild Rice Casserole

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 3 tablespoons butter divided
• 10.8 ounce condensed reduced-fat reduced-sodium canned
• 1  garlic clove minced
• 0.5 cup half-and-half 
• 1 dashes hot sauce 
• 1.8 cups less-sodium beef broth fat-free divided
• 5 ounce rice mix long-grain wild uncooked (such as Mahatma)
• 0.5 teaspoon sea salt fine
• 2.5 tablespoons shallots minced
• 2 quarts shucked oysters drained well
• 2.5 cups water 

Equipment

• frying pan
• sauce pan
• oven
• baking pan
• slotted spoon

Directions

1. Preheat oven to 35
2. Bring 2 1/2 cups water and 1 1/4 cups broth to a boil in a medium saucepan; add rice mix. Cover, reduce heat, and simmer 25 minutes or until rice is tender.
3. Drain well. Stir in 2 tablespoons butter and hot sauce; fluff with a fork.
4. Melt remaining 1 tablespoon butter in a large skillet over medium-high heat.
5. Add oysters to pan; saute 3 minutes or until edges curl.
6. Remove oysters with a slotted spoon; discard remaining cooking liquid.
7. Place half of rice mixture in a 13 x 9inch baking dish coated with cooking spray. Arrange oysters evenly over rice; sprinkle with salt and black pepper. Top oysters with the remaining rice mixture.
8. Heat a small saucepan over medium heat. Coat pan with cooking spray.
9. Add shallots and garlic to pan; cook 1 minute, stirring occasionally. Stir in remaining 1/2 cup broth and mushroom soup; cook 2 minutes or until thoroughly heated.
10. Remove from heat; stir in half-and-half.
11. Pour broth mixture evenly over rice mixture.
12. Bake at 350 for 40 minutes or until golden brown and bubbly.
13. Garnish with parsley and crushed red pepper, if desired.