1 1/2 cups rice 3 cups orange juice 1 cup water 1 small onion, diced 1 tsp. minced garlic 1 tsp. ground cummin 2 tsp. olive oil 1 lb. shrimp, peeled and cleaned

In a large casserole, combine all the ingredients except the shrimp, stirring well. Bring to a simmer on top of the stove. Add shrimp. Cover and bake at 350 (degrees) for 20 minutes, or until the rice is cooked and tender. Serves four.

ALLEN SUSSER

2 tbsp. olive oil 1 heaping tbsp. flour 2 cups milk, hot salt and pepper 1 pinch nutmeg 2 bunches fresh spinach or 2 10-oz. boxes frozen 1 lb. cod or snapper fillets 1 lb. potatoes 1 clove garlic, minced (optional) 3/4 cup bread crumbs

Make bechamal sauce: heat 1 tbsp. oil, add flour and stir 2-3 minutes without browning; whisk in 1 1/2 cups hot milk until sauce begins to thicken; simmer on very low heat, whisking often, for 10 minutes; season with salt, pepper and nutmeg. Next, wilt fresh spinach over high heat (or thaw frozen spinach), then squeeze to dry and chop. Steam fish for 7 minutes, until opaque. Bone and flake, Boil or steam potatoes until tender, mash with remaining milk and season. Stir in fish and spread in an oiled gratin dish. Mix bechamel and spinach, stirring in garlic. Spread evenly over the fish mixture and sprinkle with bread crumbs. Drizzle with remaining oil. Bake 20 minutes at 400 (degrees). Until top brown. Serves four.

MARTHA ROSE SHULMAN

1 1/2 lb. assorted wild mushrooms 6 oz. onions, diced 8-10 cloves garlic, minced 6 oz. carrots diced 6 oz. celery, sliced 4 oz. bacon, cubed (optional) 2 tbsp. tamari or soy sauce 4 tbsp. dry white wine 1 tsp. dried thyme 1 tbsp. fresh Italian parsley, chopped 2 tsp. salt 2 tsp. black pepper, freshly ground 6 tbsp. olive oil 1 lb. fettuccine 4-6 oz. spinach, cleaned and jujlienned 2 oz. leeks, finely sliced 1/2 cup canola oil 4 tuna steaks, 4-6 oz.

In a roasting pan, toss mushrooms, onions, garlic, carrots, celery, bacon, tamari or soy sauce, wine, thyme, parsley, salt and pepper with 4 tbsp. olive oil. Roast at 350 (degrees) for 20-25 minutes. Cook fettuccine in water seasoned with salt and 1 tbsp. olive oil (optional), adding spinach just before draining. Fry leeks in canola oil until crisp, then drain. Season tuna with salt and pepper to taste. In a large saute pan heat 1 tbsp. olive oil. Sear tuna approximately 2 minutes on each side (medium rare). Toss pasta, spinach and mushroom mix in a bowl. Serve and top with seared tuna (cut diagonally in half), then sprinkle with fried leeks, Serves four.

NORA POUILLON