New York Times (10/7/14)
Time: 1 hour
Yield: 2 to 3 servings

Ingredients

• 1 cup medium- or short-grain brown rice
• Kosher salt, as needed
• 2 tablespoons unsalted butter
• 1 large bunch Swiss chard, leaves and stems separated
• 2 tablespoons cumin seeds
• 6 tablespoons extra-virgin olive oil, more as needed
• 2 fresh (uncured) chorizo sausages, casings removed, meat formed into patties
• 2 garlic cloves, thinly sliced
• 2 to 3 tablespoons cider vinegar, as needed
• 3 tablespoons finely chopped chives
• 1 teaspoon smoked sweet paprika, more to taste
• Black pepper, as needed
• ½ cup parsley leaves, as needed
• Fleur de sel, as needed

Preparation

1. In a medium pot, combine rice with 2 1/3 cups lightly salted water. Bring to a simmer over medium-high heat. Reduce heat to low, cover pot and cook until rice is tender, 40 to 50 minutes. Let stand off the heat, covered, for 10 minutes. Toss in 1 tablespoon butter and salt to taste.
2. Meanwhile, cut the chard leaves into 2-inch pieces and the stems into 1/2-inch lengths.
3. Heat a large skillet over medium heat. Toast cumin seeds in the dry pan until they are fragrant and slightly darker in color, 1 to 2 minutes. Pour cumin onto a plate to stop the cooking.
4. Add 1 tablespoon oil to the pan, let it heat for a few seconds, then add chorizo patties and cook until golden on both sides and cooked through, about 7 minutes. Transfer to a paper-towel-lined plate.
5. Add 2 tablespoons oil to the skillet, then add garlic. Cook until golden and crisp, 1 to 2 minutes. Using a slotted spoon, transfer garlic to a paper-towel-lined plate.
6. Add chard stems and a large pinch of salt to the skillet. Cook until stems are almost tender, about 5 minutes. Add chard leaves, another pinch of salt, 1 tablespoon butter and 1 tablespoon vinegar. Cook until leaves are wilted, 2 to 3 minutes.
7. Toss chard with rice, toasted cumin, the remaining 3 tablespoons olive oil, the chives, 1 tablespoon vinegar, the paprika, and salt and pepper. Taste and adjust seasonings if necessary. In a small bowl, toss together parsley, garlic chips, a generous drizzle of oil and large pinch fleur de sel. Divide rice into serving bowls, top with chorizo and sprinkle with parsley-garlic mixture.