1/2 cup olive oil
1 1/2 cups minced shallots (about 8)
3 tablespoons ground coriander
3/4 teaspoon turmeric
41/2 cups basmati rice or other long-grain white rice
9 cups low-salt chicken broth
3 teaspoons salt
1/2 cup chopped fresh Italian parsley
coriander, rice,

1 1/2 teaspoons cumin seeds
1 large bunch scallions, white part thinly sliced (1/4 cup) and enough greens finely chopped to measure 1/3 cup
2 tablespoons olive oil
1 1/4 cups long-grain white rice
1 cup reduced-sodium chicken broth
3/4 cup water
3/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup finely chopped fresh flat-leaf parsley
cumin, herb, rice

For dressing
Finely grated zest of 1 orange
2/3 cup fresh orange juice
1/3 cup extra-virgin olive oil
1/3 cup finely chopped shallot
1 teaspoon mild honey
1 teaspoon salt
1/2 teaspoon black pepper

For salad
2 cups wild rice (10 oz)
3 tablespoons unsalted butter
1 large onion, finely chopped
4 cups water
3 cups chicken broth
10 oz sugar snap peas, trimmed and halved diagonally
2 (14-oz) boneless magret duck breast halves with skin*
6 scallions, thinly sliced diagonally
1 cup moist dried apricots (preferably California; 5 oz), cut into 1/4-inch strips 1 1/2 cups pecans (4 1/2 oz), chopped and toasted
1 teaspoon salt
duck, wild, rice

3 cups water
1 1/2 teaspoons kosher salt
1 1/2 cups white rice (short, medium, or long grain)
7 tablespoons olive oil
1 1/4 lb eggplant, trimmed and sliced crosswise 1/2 inch thick
1 cup chopped onion
1 cup chopped green bell pepper
1 teaspoon minced garlic
24 shucked oysters, including liquor (1 pint total)
1 cup thinly sliced scallion greens
1/4 teaspoon cayenne, or to taste
eggplant, oyster, rice