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About the Dish

3/4 cup Brown Rice
1 small Yellow Onion
2 teaspoons Sesame Oil
6 ounces Hakurei Turnips
6 ounces Carrot
1/2 ounce Ginger
1 clove Garlic
3 ounces Greens
1/2 cup Chinese Southern Belle You Saucy Thing
1 tablespoon Anson Mills Benne Seed
Per Serving
Calories 515
Total Fat 12 g
Saturated Fat 1 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 4 g
Cholesterol 0 mg
Sodium 468 mg
Total Carbohydrates 99 g
Dietary Fiber 8 g
Sugar 32 g
Protein 10 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.


In a small saucepan with a lid, combine 1 3/4 cups water and 1/4 teaspoon kosher salt. Place over high heat, and bring to a boil. Stir in rice. When water returns to a boil, reduce heat to low, cover pot, and cook 35 to 40 minutes, or until all liquid is absorbed. Remove from heat, but keep rice covered.
While rice cooks, prepare your mise en place: Peel and thinly slice onion. Trim turnip roots and stems; thinly slice turnips. Trim carrot root and stem ends; thinly slice at an angle into even pieces. Cut or tear greens into bite-size pieces. Peel and mince ginger. Peel and mince 1 clove garlic.
Place a large sauté pan over high heat, and add 1 teaspoon cooking oil. When oil is shimmering carefully add onion. Cook, stirring occasionally, until it just begins to become translucent and lightly brown, 1-2 minutes.
Add sesame oil, turnips and carrots. Cook, stirring intermittently, 4-5 minutes.
Reduce heat to medium, stir in ginger and garlic, and cook 1 minute more.
Add greens, remaining 1/4 cup water and You Saucy Thing. Cook, stirring, until greens are wilted, 3-4 minutes.
Fluff the rice with a fork, and divide between 2 bowls. Divide stir-fry between bowls, and top with benne seeds. Enjoy!