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About the Dish

3/4 cup Delta Blues Brown Rice
2 tablespoons Miso Paste
4 cloves Garlic
1 packet Gulden's Spicy Brown Mustard
2 packets Tamari
8 ounces Tempeh
6 ounces Mustard Greens
1 teaspoon Sesame Oil
2 small Spring Onion
1 teaspoon Anson Mills Benne Seed
Per Serving
Calories 678
Total Fat 20 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 4 g
Monounsaturated Fat 8 g
Cholesterol 0 mg
Sodium 1331 mg
Total Carbohydrates 92 g
Dietary Fiber 16 g
Sugar 9 g
Protein 30 g
Chef Seth Freedman

Since joining the PeachDish team in 2014 as culinary director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish culinary director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

METHOD

1
Make the rice: In a small saucepan with a lid, combine rice, =1 3/4 cups water and 1/4 teaspoon salt. Place on high heat, and bring to a boil. Cover, reduce heat to a simmer, and cook until all liquid has been absorbed and rice is tender, 40-45 minutes.
2
Prepare your mise en place: Peel 4 garlic cloves; mince 2 cloves, and thinly slice 2 cloves. Crumble tempeh. Remove stems from mustard greens, and finely chop. Tear or cut mustard green leaves into bite-size pieces, and keep them separate from stems. Trim ends from green onions; slice crosswise.
3
In a mixing bowl combine 1 tablespoon miso, minced garlic, 2 tablespoons mirin, mustard and 1 packet tamari; stir well. Add tempeh, and thoroughly combine.
4
Place a large skillet over medium heat. Add 2 teaspoons cooking oil. When the oil is shimmering, add mustard stems. Cook, stirring, until they begin to become translucent, 2-3 minutes. Add sliced garlic and cook until fragrant, about 1 minute more.
5
Add mustard leaves and cook, stirring, until just wilted. Add remaining 2 tablespoons mirin, remaining 1 tablespoon miso, remaining 1 packet tamari and sesame oil. Remove from skillet, but keep warm. Rinse and/or wipe out skillet.
6
Place a strainer over a bowl. Pour tempeh through strainer to drain, reserving marinade.
7
Return skillet to medium-high heat, and add remaining 2 teaspoons cooking oil. When oil is shimmering carefully add tempeh. Cook without stirring or turning until brown on first side, 2-3 minutes. Turn or stir tempeh, and cook on second side until it begins to brown, 1-2 minutes. Sprinkle with chopped green onion and benne seed.
8
Divide rice between 2 bowls. Top with mustard greens and tempeh, and enjoy!