Wild Rice and Red Chard Soup with Andouille

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

Preheat an oven to 500°F.

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

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.

Return the pot to medium-high heat and warm the remaining 1 Tbs. olive oil. Add the onion and garlic and cook, stirring 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 scrape 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. Serves 6.

Adapted from Williams-Sonoma Soup of the Day, by Kate McMillan (Weldon Owen, 2011).