The first killing frost has come and gone, and while my garden is pretty much a wasteland right now, not everything edible is gone. I have some herbs that are still hanging on, for example. And lots of chard.
I planted far more chard than was reasonable this year considering I don’t cook with it all that much. I used some of mine a couple of months back when I attempted a chard-based version of one of my favorite Indian dishes: Palak Paneer, and I’ve thrown a few leaves into soups every now and then. But I still have lots, so I was happy when I saw a pretty salad featuring chard in the beautiful cookbook Vibrant Food: Celebrating the Ingredients, Recipes, and Colors of Each Season.
I love this book (written and photographed by the very talented Kimberly Hasselbrink of The Year in Food)! I have been cooking from it for the past few months since publisher Ten Speed Press sent me a review copy. In addition to the brown rice salad with chard, grapes, and hazelnuts you see here, I’ve made the Poached Apricots with Rose Water, the Squash Blossom Quesadillas, and the Sweet Corn and Squash Fritters with Avocado Crema. Everything has been great.
Kimberly’s recipe for this chard salad includes wild rice. I like wild rice a lot, but I didn’t have any in the house. So I opted to use short grain brown rice instead. I didn’t use the rosemary garnish, but otherwise followed her recipe for this fabulous salad to the letter.