Rice

One surprise to Europeans who settled the plains was the abundance of wild mushrooms, including morels, chanterelles, and other varieties familiar from home. Free for the picking, the mushrooms were hung on strings and dried, providing a winter's worth of eating. Wild rice (actually a grass seed) is a New World native that combines well with the earthy mushrooms the French cèpes. (The Italians call them porcini, and they are easier to find than cèpes, which is why we call for porcini in this recipe.)

From India's restaurant in Denver, this side dish has whole peppercorns, cardamom and cloves. They are not meant to be eaten, so discard them when serving the rice.

Dorothy Duder North Hollywood, California

A versatile side dish that goes well with chicken, fish or pork. The recipe doubles or triples easily to feed a family, guests, or to freeze for use another time.

Can be prepared in 45 minutes or less. If you have Arborio rice on hand, use it in place of long-grained rice.

Can be prepared in 45 minutes or less.

This is also a great vegetarian entrée.

A streamlined variation on the hearty Louisiana favorite.

Crisp baguette slices are a natural with this, or serve the Rosemary Toasts, substituting tarragon for the rosemary. Either way, a salad of Boston lettuce and Belgian endive with lemon vinaigrette makes a lovely accompaniment, and a fruit tart is a good grand finale.

This dish is a wonderful accompaniment to grilled, steamed, or stir-fried seafood. Topped with diced steamed sweet potato or winter squash, it makes a satisfying light meal on its own.

Kedgeree, an Indian-influenced British dish, dates back to the 1800s and is traditionally made with smoked whitefish. It can be served for breakfast, lunch, or dinner. Can be prepared in 45 minutes or less.

This recipe can be made in 45 minutes or less.

This simple and hearty meatless main course has intriguing Indian accents.

You'll need a big glass bowl or a trifle dish to show off the salad to its best advantage. An accompaniment to Chicken Chili Verde .

Adding lemon peel shortly before the rice has finished cooking gives it a bright flavor.