41. Andouille Make Cornbread Stuffing (No. 31) but cook 1 pound sliced andouille in 6 tablespoons butter before adding the vegetables, including 1 chopped green pepper. Add 4 cups chopped collards with the broth.
42. Herbed Rice Brown 2 cups each chopped onions and celery in 6 tablespoons butter. Toss with 8 cups al dente cooked white rice, 1/4 cup each chopped parsley and chives, and
1 tablespoon chopped thyme; add salt and pepper. Transfer to a buttered baking dish, drizzle with 1/4 cup chicken or turkey broth and dot with butter. Cover and bake at 375 degrees F, 50 minutes.
43. Cranberry-Rice Brown 1 cup each diced onion and celery in 6 tablespoons butter. Toss with 4 cups each cooked wild rice and al dente cooked basmati rice, 1 cup dried cranberries, 1 cup crumbled goat cheese, and salt and pepper. Bake as directed for Herbed Rice Stuffing (No. 42).
44. Curried Basmati Soak 1 1/2 cups chopped dried fruit in 1/2 cup each warm water and dry sherry, 1 hour. Drain, reserving the liquid. Toast 1 tablespoon curry powder in 4 tablespoons butter in a skillet; add 1/4 cup soaking liquid. Toss with 8 cups al dente cooked basmati rice, 1/2 cup each toasted pine nuts and chopped parsley, the dried fruit, and salt and pepper. Bake as directed for Herbed Rice Stuffing (No. 42).
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45. Spiced Rice Brown 1 pound ground beef with 2 cups diced onions in 4 tablespoons butter. Toss with 8 cups al dente cooked white rice, 2 teaspoons cumin, 3/4 teaspoon cinnamon, 1/2 cup chopped parsley, and salt and pepper. Bake as directed for Herbed Rice Stuffing (No. 42). Top with toasted sliced almonds.
46. Bacon-Rice Combine 8 cups cooked brown rice, 1 pound chopped cooked bacon, 1 1/2 pounds chopped roasted parsnips, 1 cup chopped chestnuts and 1/2 cup chopped parsley. Bake as directed for Herbed Rice Stuffing (No. 42).
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47. Cajun Rice Cook 1/4 cup each vegetable oil and flour in a skillet over low heat, stirring, until dark brown, 40 minutes. Add 2 cups each chopped onions, celery, green pepper and andouille, and 1 tablespoon Cajun seasoning; cook 10 minutes. Add 2 1/2 cups chicken broth and boil 10 minutes. Add 1/2 cup chopped scallions and 8 cups al dente cooked white rice. Bake as directed for Herbed Rice Stuffing (No. 42).
48. Vegetable-Rice Toss 10 cups mixed chopped vegetables with olive oil and salt and pepper. Roast at 400 degrees until golden, about 40 minutes. Toss with 4 cups al dente cooked white rice, 1 1/2 teaspoons poultry seasoning, 1/2 cup chopped parsley, and salt and pepper. Bake as directed for Herbed Rice Stuffing (No. 42).
49. Sausage-Rice Brown 1 pound crumbled fennel sausage in 4 tablespoons butter in a large skillet. Add 1 cup each chopped onions and celery and 1 pound quartered cremini mushrooms; cook until browned. Toss with 8 cups al dente cooked white rice; bake as directed for Herbed Rice Stuffing (No. 42).
50. Mexican Rice Combine 8 cups al dente cooked white rice, 1 1/2 cups sour cream, 3 bunches chopped scallions, 4 drained 4-ounce cans chopped green chiles, 1 tablespoon salt, 1 teaspoon cayenne and 3 cups grated pepper-jack or cheddar cheese. Sprinkle with 1/2 cup grated parmesan cheese, then bake as directed for Herbed Rice Stuffing (No. 42).
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