This recipe has a number of optional items carried over from the original incarnation.  I happened to have garlic spears and dinner rolls and used them.  You can omit the garlic spear and use bread for the breadcrumbs but I did find the breadcrumbs made from the roll ground up to the perfect texture.  If you feel the need for a condiment, try my oyster relish.

4t butter

Oil to taste

3 scallions

1 garlic spear (optional)

1 cup brown rice

1 bay leaf

½ c flour

1 soft roll

1t cayenne

1t old bay seasoning

½c-1c buttermilk

A dozen oysters, shucked

1 head chard sliced into thick ribbons

1 shallot

1 clove garlic

1 lemon

¼ cup chopped parsley

In a rice cooker, combine 1T butter, the whites of the scallions, sliced, and a sliced garlic spear.  Sizzle until softened.  Add rice, bay leaf and 2c water, season and cover until done.

Meanwhile, grind the roll in a food processor until it reaches the consistency of fine breadcrumbs.  Place in a shallow bowl and combine with 1/3 each of the cayenne, old bay, ground pepper and a pinch of salt.  In similar-sized shallow bowls, portion out the flour and buttermilk and season with the same increments of the same ingredients as the breadcrumbs.  One by one, dredge the oysters in the flour, buttermilk and then breadcrumb mixture and set aside in the fridge until ready to cook.

When the rice is about 20 minutes from done, cover the bottom of a wide, shallow skillet with 1cm of water.  Add the chopped shallots and garlic, and bring to a boil.  Let boil for about 5 minutes until water is reduced by half.  Add 1T of butter and salt and let melt.  Add chard, cover and simmer over medium for 5 minutes.  Chop up the scallion greens with parsley and add half of the blend to the greens.  Simmer for 5 more minutes.

In another skillet over medium heat, heat the remaining butter and enough oil to coat the pan until the butter sizzles.  Add oysters and cover for about 3 minutes.  Turn and cook for 3 more minutes.  When the rice is done, add the remaining parsley mixture to the rice and ¼ of the lemon juice.  Add another ¼ of the lemon juice to the chard.  Finally, add the remaining lemon juice to the oysters and cook until done.  Serve the rice and greens either side by side or one topped with the other surrounded by the oysters and accompanies by some nice vinegary hot sauce.