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About the Dish

  • PeachDish Salt

    PeachDish Salt

  • Brown Rice

    Brown Rice

  • Swiss Chard

    Swiss Chard

  • Yellow Onion

    Yellow Onion

  • Ginger


  • Coriander Ground

    Coriander Ground

  • Coconut Milk

    Coconut Milk

  • Lemon


  • Cilantro



In a small saucepan with a lid, combine 2 cups water and 1/2 teaspoon PeachDish 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 until all liquid is absorbed, 30-35 minutes. Remove from heat, but keep rice covered. While the rice cooks, prepare your mise en place: Separate chard leaves and stems; thinly slice stems, and roughly chop leaves. Peel, halve and thinly slice onion. Peel and mince garlic. Peel and mince ginger. Cut lime into 6 equal wedges. Pick and chop cilantro leaves.
Place a large skillet over medium heat and add 2 teaspoons cooking oil, chard stems, onion, garlic and ginger. Cook, stirring occasionally, until chard stems and onions start to become translucent, 4-5 minutes. Stir in coriander, and cook 2 minutes more.
Add chard leaves and coconut milk to the chard mixture. Stir to incorporate, and cook until the liquid has been reduced by about half, 6-7 minutes. Remove from heat and add juice from 1 lime wedge, then taste and adjust as desired with PeachDish Salt and more lime juice, if desired.
Divide rice between 2 bowls. Top with chard mixture and sauce. Garnish with cilantro and remaining lime wedges. Enjoy!