1. Have on hand a 9-by-13-inch baking dish. 2. In a heavy-based saucepan, combine the rice, water, and a generous pinch of salt. Bring to a boil, lower the heat, and cover the pan. Simmer for 15 ...

Bring a large pot (with a lid) of water to a boil, and add a few handfuls of salt until the water tastes salty. Slice the chard leaves and trim the brownish ends from the stems, and cut the stems into ...

1) Trim off green leaves of Swiss Chard and dice stem into ¼ inch pieces; wash thoroughly and drain. 2) Trim off outer skin off celery root and dice into ¼ inch pieces. 3) Peel Cippolini onions and ...

Local chard has been available through the winter at the Oxford Farmer’s Market. Chard is here year-round perhaps because the plant produces multiple crops. Chard is often grouped with kale. Both are ...