• 0
  • 0


  • A minimum order of $45 is needed for delivery.


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 graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


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.
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.
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.
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.
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.
Place a strainer over a bowl. Pour tempeh through strainer to drain, reserving marinade.
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.
Divide rice between 2 bowls. Top with mustard greens and tempeh, and enjoy!