1/2 cup olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 cup crushed cooked oysters
1 cup frozen chopped spinach
1 cup sliced carrots
1/2 cup sliced green onions
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1/4 teaspoon dried thyme
salt to taste
ground black pepper to taste
1 teaspoon dried lemon zest
Heat oil in a large saucepan over high heat. Stir in onion, celery and pepper, and saute 10 minutes, or until vegetables are tender.
Add oysters, spinach, carrots, green onions, lemon juice and salt. Stir together well. Reduce heat to low. Simmer until vegetables are tender and flavors are well blended.
Meanwhile, heat 1 cup olive oil in a shallow dish or bowl in microwave. Add chopped onion, celery and bell pepper, onion mixture and salt and pepper. Stir together well. Remove from heat and stir in lemon juice and sage and thyme.
Add rice, and stir gently to prevent sticking. Serve on buffet plate or in soup bowls with vegetables or crabmeat. Garnish with lemon zest.
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