1 small onion, finely diced
3 green onions, finely diced
4 oz. butter
1/4 cup flour
2 cups oysters, strained and liquor reserved
4 cups fish stock or clam juice
2 cups raw converted rice
Salt and black pepper, to taste
Sauté the onions in butter until translucent. Stir in flour and cook, stirring, until the flour browns. Measure the liquor from the oysters and add enough fish stock or clam juice to total four cups. Whisk the stock and oyster-liquor mixture into the onions and cook for 10 minutes, stirring frequently. Add the rice and cook for 20 minutes, or until almost tender. Fold in the oysters and cook with rice. This should be no more than 10 minutes before serving, or the oysters will be overcooked. Season with salt and pepper. Serve immediately.
From a West African-derived soup to a colonial dessert, cook up your own Very Charleston feast
