Recipe
- 1 tablespoon olive oil
- 1 bell pepper, diced
- 1 celery stalk, diced
- 2 green onions, diced
- 8 ounces mushrooms, diced
- ½ teaspoon salt
- ½ teaspoon paprika (optional to use smoked paprika)
- pinch of cayenne pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 cup chicken stock
- ⅓ cup white wine
- 4 cups cooked brown rice
- 6 green olives, chopped
- 16 raw oysters
- 3 tablespoons of liquid (chicken broth, oyster liquid, or water)
In a large skillet or wok over medium heat, add oil, bell pepper, celery, green onions, mushrooms, salt, paprika, cayenne, thyme, and oregano. Toss and cook until tender.
Add tomato paste. Stir to cook for about 1 minute.
Add stock, white wine, cooked rice, and olives. Stir to combine and then let the mixture sit untouched for a few minutes. This will help develop a crust on the bottom.
Add oysters on top of rice and a few tablespoons of liquid to the sides of the pan.
Cover and cook over medium-low heat for about 15 minutes or until the oysters are cooked through.
Developed in partnership with the Department of Agricultural and Human Sciences and NC Sea Grant.
DID YOU KNOW?
If you are curious about oyster farming or want to eat some oysters, check out the map for the NC Oyster Trail.
Erika Young, Coastal and Marine Education Specialist
