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Wild Rice and Oyster Casserole

1 Box (4-serving) long grain and wild rice mix
1 md Onion; chopped fine
2 Bell peppers; chopped fne
1 c Fresh parsley; chopped
1 tb Butter
1 c Mushrooms; sliced
1/2 c Blanched; sliced almonds (opt)
1 pt Oysters; cut in half, reserve liquid
1 c Cooked converted rice
Salt and pepper

Cook wild rice according to package directions. SAute the bell pepper, onions, parsley and mushrooms in the butter until onion is translucent and peppers are tender. In a 1-quart casserole, combine the cook wild rice with the sauteed mixture, almonds, oysters and their liquid, converted rice, salt, pepper and Tabsco to taste. Bake in 300 degree F oven for 30 minutes.

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