Preheat your oven to 350° F. Use a fork to break the sausage into chunks as you brown it in a heavy skillet. Lift the sausage and drain the fat from the skillet. Melt the margarine in the same skillet and sauté the sliced green onions (be sure to include some of the tops for color). Drain the water chestnuts and add them to the skillet. In a well-buttered casserole, mix the sausage and vegetables through the rice, dehydrated herbs packed with the rice and dry soup mix. Pour boiling water through it all, cover and bake for 1 hour, or until the rice is cooked and firm.

—from Aunt Susan’s column in The Daily Oklahoman