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 thyme
1 tablespoon canola oil
3 leeks, white and light green parts, washed and
chopped
1 large onion, chopped
1 large stalk celery, chopped
3 cloves garlic, minced
2 cups fresh spinach leaves, washed and torn into
small pieces
2 (3-3/4-ounce) tins smoked oysters, drained and
sliced
Salt & freshly ground black pepper to taste

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

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