Instructions: Bring 6 cups chicken broth to a boil in a large saucepan. Add rice, cover tightly and simmer 50 to 60 minutes. (Drain rice after cooking if all broth is not absorbed.) Toss with 2 Tbsp. of melted butter and set aside.

Cook oysters and next 3 ingredients in 2 Tbsp. butter in a large skillet over medium heat, stirring occasionally, until edges of oysters begin to curl. Drain well and set aside. Pour remaining 4 Tbsp. butter into a large, heavy saucepan. Add flour, stirring until smooth. Cook over low heat 1 minute, stirring constantly. Gradually add 1 cup chicken broth and whipping cream. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in curry powder and next 5 ingredients. Add wild rice and oyster mixture, stirring well. Spoon into a lightly greased 3 qt. casserole. Bake at 3500 for 30 minutes or until bubbly. Sprinkle with parsley.

Serves 10 to 12.

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