* Note: Other spices, like cumin, can be added, but the cayenne is important.

For the Spiced Pumpkin Seeds: Heat the oven to 375 degrees. Line 2 large, rimmed baking sheets with parchment paper.

Combine the pumpkin seeds and the half egg white in a very large stainless steel bowl and toss to coat. Sprinkle the sugar, salt, paprika and 1/4 to 1/2 teaspoon cayenne over the seeds and toss until well and evenly coated. Divide the seeds between the 2 prepared sheets and spread out in an even layer.

Bake the seeds 5 minutes. Remove the sheets from the oven and shake or stir the seeds to keep them from sticking or burning. Return them to the oven for 5 minutes, then stir or shake again. Repeat one or two more times, until the seeds are crunchy but not browned. They'll get crunchier after they've cooled. (They may clump a bit -- you can leave them that way or let them cool and then break them apart.) Remove from the oven and cool on racks. (Makes 3 cups)

Place the orange juice in a small heavy saucepan over medium heat and simmer until reduced to about 2 tablespoons, about 20 minutes.

While the juice reduces, brown the sausages in a nonstick skillet over medium heat, 3 to 5 minutes. Drain and combine in a very large bowl with the rice, turkey, celery, green onions and peppers. Toss until well mixed.

Whisk together the reduced juice, vinegar, orange zest, garlic and thyme in a small bowl. Whisk in the pumpkin seed and peanut oils until the dressing is emulsified. Season with salt and pepper to taste. Pour the dressing over the rice mixture and toss until coated. Just before serving, add the pumpkin seeds and toss again until well mixed. Taste and adjust the seasoning, then serve. (This is best at room temperature.)

This recipe yields 8 to 10 servings.

Each serving: 431 calories; 940 mg. sodium; 49 mg. cholesterol; 31 grams fat; 9 grams saturated fat; 20 grams carbohydrates; 18 grams protein; 1.74 grams fiber.