2 Tbs. vegetable oil
½ cup diced onion
1 tsp. minced garlic
1 bay leaf
1 fresh thyme sprig
1 tsp. turmeric
1 Tbs. salt
1 cup rice, preferably Carolina Gold
1 ½ to 2 cups chicken broth or water, including oyster liquor
1 cup shucked Lowcountry oysters
In a small saucepan with a lid, heat oil over medium heat. Sauté onion, garlic, bay leaf, thyme, turmeric, and salt for two to three minutes. Fold in rice and sauté for one more minute, and then add broth and oysters. Let mixture come to a boil, cover, and simmer for 30 minutes. Fluff with a fork when done.
What BJ has on his plate, including pop-up dinners at Joseph Fields Farm, as well as a cookbook and brick-and-mortar in the works
