Sausages are most commonly associated with the summer grill. You can get the same deep browning in a frying pan—though cook the sausages anyway you want. This rice salad can be made in advance and is as at home at a summer bbq as at dinner. It can also be made a few hours in advance for ease of entertaining.

• 4 sausages
• 1 C rice (brown or white)
• 1 bu swiss chard
• 4 carrots
• ¼ C apple cider vinegar
• ½ C olive oil
• 1 bu parsley

1. Heat an oven to 350F
2. Bring a small pot of water to a boil and season it with several pinches of salt
3. Cook the rice like pasta, draining away the extra water when the grains are tender
4. Meanwhile grate the carrots
5. Strip the chard leaves, wash and cut into ribbons
6. Pick the parsley and chop finely
7. When the rice is done combine the grated carrot, chard, parsley, olive oil and vinegar
8. Taste and season to your liking
9. In a frying pan sear one side of the sausages, roll to the other side and transfer to the oven
10. Cook until firm
11. Serve the sausages and the rice salad with any other vegetable dishes you like