Wild Rice And Red Chard Soup With Andouille

1. 1

   Cook the wild rice according to the package instructions and set aside.

2. 2

   Preheat ann oven to 500 degrees.

3. 3

   In a bowl, toss the cherry tomatoes with 1 T of the olive oil and season with salt and pepper. Transfer to the oven and roast just until the tomatoes begin to split and caramelize about 10 minutes. Set aside.

4. 4

   In a large, heavy pot over medium-high heat, fry the sausage until cooked through, about 15 minutes. Transfer to a cutting board and, when cool enough to handle, cut into 1/4 inch slices. Set aside.

5. 5

   Return the pot to medium-high heat and warm the remaining 1 T olive oil. Add the onion and garlic and cook, stirringn occasionally, until soft, about 5 minutes. Add the chard and cook, stirring often, for 4 minutes. Add the broth and bring to a boil, stirring to scraipe up the browned bits from the pan bottom. Reduce the heat to low and simmer. Add the rice, sausage and tomatoes and stir to combine, then simmer for 5 minutes. Season with salt and pepper. Ladle the soup into warmed bowls and serve immediately.

* Per serving · 4 servings · Values may vary.

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