Recipe: Oyster Wild Rice Dressing for Ruth-Las Vegas

Oyster Wild Rice Dressing
Serves/Makes : 8

2 cups wild rice
1/2 pound pork sausage
1 bunch green onions, chopped
3 stalks celery, chopped
1 pint oysters, quartered with liquid reserved
2 tablespoons parsley, chopped
salt to taste
ground black pepper to taste
1 pinch paprika

Cook rice in boiling salted water till tender, about 40 minutes. Drain, and place in shallow pan. Place pan in a 275 degrees F(135 degree C) oven to dry out for a few minutes.

Saut pork in skillet over medium heat. Remove pork from pan using a slotted spoon. Drain off all but a couple of tablespoons grease.

Saut onions and celery. Add into this a small amount of oyster water from the can if onions and celery get too dry. Add in oysters with remaining liqueur. Cook 7 - 10 minutes, until oysters curl on edges. Drain this mixture in a colander.

Combine oyster mixture, rice, sausage, chopped parsley, and seasonings to taste.

Bake at 350 degrees F (175 degrees C) till heated through.