2 6-ounce packages long grain and wild rice with seasonings
5 cups beef stock
½ cup butter
3 pints standard oysters drained (reserve liquid)
3 cups Mushroom Sauce (see below)

Preheat the oven to 325 degrees. Cook the rice according to the package directions, using beef stock in place of the water. When the rice is cooked, add the butter. In a pan heat the oysters just long enough for the edges to curl. Spoon half of the rice mixture into a buttered 3-quart casserole. Arrange half of the oysters on top. Repeat the layers. Spoon the mushroom sauce over all. Bake for 30 minutes.

Yields: 12 servings

Mushroom Sauce
3 tablespoons butter
¼ cup chopped onion
3 tablespoons all-purpose flour
1 cup oyster liquid
1 8-ounce can mushroom pieces
2 teaspoons curry powder
½ cup heavy cream

In a saucepan heat the butter and sauté the onions. Add the flour. When bubbly, add the oyster liquid, stirring with a wire whisk until thickened. Add the remaining ingredients.