Get free delivery on orders of $50 or more! Automatically applied at checkout. Offer ends Oct 31.

Recipes|Featured Main

Brown Rice and Rainbow Chard Salad with Blue Cheese Vinaigrette

Brown Rice and Rainbow Chard Salad with Blue Cheese Vinaigrette

Difficulty Level: Intermediate
  • Prep Time:
    15 Minutes
  • Cook Time:
    PT45M
    30 Minutes
  • Yield:
    6 cups
This brightly flavored hearty rice salad makes a great side to just about any grilled meat or meat substitute. Works great with kale, too.
Ingredients
  • 1 bunch rainbow chard
  • 3 cups cooked and cooled brown rice (1 1/2 cups raw rice)
  • 1 large carrot, grated
  • ½ finely chopped red onion
  • 4 ounces blue or gorgonzola cheese, divided
  • ⅓ cup olive oil or oil of choice
  • ⅓ cup apple cider vinegar
  • 1 lemon, zested and juiced (about 2 tablespoons juice and 1 teaspoon zest)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon honey
  • 1 bunch rainbow chard
  • 709.76ml cooked and cooled brown rice (1 1/2 cups raw rice)
  • 1 large carrot, grated
  • 0.5 finely chopped red onion
  • 113.4g blue or gorgonzola cheese, divided
  • 78.86ml olive oil or oil of choice
  • 78.86ml apple cider vinegar
  • 1 lemon, zested and juiced (about 2 tablespoons juice and 1 teaspoon zest)
  • 4.26g kosher salt
  • 2.13g ground black pepper
  • 12.78g honey

This brightly flavored hearty rice salad makes a great side to just about any grilled meat or meat substitute. Works great with kale, too.

Preparation
STEP 1

Clean chard well under running water and dry thoroughly. Cut stems into 1/8-inch slices and slice leaves into ribbons about 1/8-inch wide.

STEP 2

Combine rice, chard, carrot and onion in a large bowl.

STEP 3

In a separate bowl, crumble half of the cheese and add oil, vinegar, lemon juice and zest, salt, pepper and honey. Whisk vigorously to combine and begin to break down the cheese slightly. Add the dressing to the rice and vegetables and stir to incorporate.

STEP 4

Taste and adjust seasoning with salt and pepper as needed. Crumble remaining cheese on top and chill until ready to serve.

Options

This salad eats best the day it’s made so the chard stays crisp and the flavors stay bright! Feel free to swap the blue cheese for crumbled goat cheese or feta!

Sign up for our weekly featured recipe