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About the Dish

  • Rice Grits

    Rice Grits

  • Garlic

    Garlic

  • Thyme

    Thyme

  • Yellow Onion

    Yellow Onion

  • Carrot

    Carrot

  • Broccolini

    Broccolini

  • Vegetable Bouillon Cube

    Vegetable Bouillon Cube

  • PeachDish Salt

    PeachDish Salt

  • Parsley

    Parsley

  • Pea Shoots

    Pea Shoots

  • Feta Cheese

    Feta Cheese

METHOD

1
Prepare your mise en place: Peel and mince 2 cloves garlic. Pick and chop thyme leaves. Peel and cut onion into small (1/4 inch) dice. Peel and cut carrot into small dice. Finely chop broccolini stems, leaving florets whole. Pick and chop parsley leaves.
2
Place a medium saucepot with a lid over medium heat. Add 2 teaspoons olive oil. When the oil is hot add garlic, thyme and onion. Cook, stirring, until onion begins to become translucent, about 3 minutes.
3
Add carrot and broccolini stems, and continue to cook, stirring, until carrot begins to sweat and change in color, about 3 minutes more.
4
Stir in rice and broccolini florets, thoroughly coating them in oil. Add 1 3/4 cups water, bouillon cube and 1/4 teaspoon PeachDish Salt.
5
Bring to a boil, then reduce heat to a simmer. Cover and cook until the liquid is absorbed and rice is tender, 14 to 16 minutes. Remove from heat. Let stand, covered, 10 minutes.
6
Fluff in parsley with a fork. Taste and adjust seasoning as desired with PeachDish Salt. Serve topped with sunflower seeds, pea greens and feta. Enjoy!