The smell of our house as this is baking calls everyone to dinner. Normally, it serves eight, but my husband's been known to have more than just one serving at a time. It's that good..—Jasmine Rose, Crystal Lake, Illinois
WHEN MY MENU features poultry, I reach for this side dish recipe with its subtle sage flavor. The zesty onion and crunchy celery make a superb combination, and it's easy to make.
-Estelle Stimel, Conway, Arkansas
"The most time-consuming thing about this recipe is chopping the vegetables-and that takes just seconds," notes Annette White of Whittier, California. Broccoli, cauliflower and carrots perk up her seafood entree, which goes from oven to table in less than half an hour.
My recipe uses a product native to the north-central United States, wild rice. Wild rice is not a rice at all, but rather a grass seed. It was a staple in the diet of the early American Indians and remains a favorite today because of its crunchy texture. This dish is especially good served with poultry.