Like many other cooking enthusiasts, I've discovered that good food pleases the palate and soothes the soul! This rice has a nice nutty flavor and the wonderful aroma of sage.—David Collin, Martinez, California
I picked up this recipe while working for the Navy in New Orleans. It's a mouthwatering combination of meats, beans and seasonings. I take this dish to many potlucks and never fail to bring home an empty pot.— Kathy Jacques, Chesterfield, Michigan
We were always glad to see a big bowl of this festive rice on the table. The carrots, peas and tomatoes make it so pretty. This versatile side dish goes great with any meat or Mexican meal.
— Jerri Moror, Rio Rancho, New Mexico
I learned the fun of cooking as a child. I love to create as I cook— this recipe is a combination of several different asparagus dishes. It's also tasty with pieces of cooked duck added to the wild rice.
This is an old Louisiana recipe that I've had longer than I can remember. It's a very popular Southern dish. To turn this into a main meal, simply add more sausage and chicken livers. —Mrs. Lum Day, Bastrop, Louisiana
I found this recipe back in the 1950's and have made some minor adjustments over the years to update the flavor. In summer, I like to serve the pilaf over slices of red tomatoes. —Cynthia Gobeli, Norton, Ohio