6 Genius Root-to-Stalk Recipes That Use the Entire Vegetable
Ginger and Scallion Fried Rice With Chard and Pickled Stems
Chard leaves get plenty of love, but the stalks pack a delicious punch, too. Vivian Howard, star of the PBS series A Chef's Life and chef-owner of Chef & the Farmer in North Carolina, quick-pickles the bright magenta and gold pieces for a crunchy fried-rice topping you'll want to eat straight from the fridge. (Her trick for the crispiest fried rice: Let the cooked grain dry out overnight in an open container in the refrigerator, then press it against the bottom of a hot pan without stirring until it forms a golden crust.)
Get the recipe: Ginger and Scallion Fried Rice With Chard and Pickled Stems
From the
April 2016 issue of
O, The Oprah Magazine
