About the Dish

3/4 cup Brown Rice
1/4 teaspoon PeachDish Salt
1 small Onion
2 cloves Black Beans
2 cups Spring Onion
1 small Ground Cumin
1 teaspoon Vegetable Bouillon Cube
1 small Bay Leaf
1 small Red Wine Vinegar
2 teaspoons Cilantro
6 sprigs Doux South Deuling Pepper Relish
Per Serving
Calories 606
Total Fat 9 g
Saturated Fat 2 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 2 g
Cholesterol 0 mg
Sodium 389 mg
Total Carbohydrates 118 g
Dietary Fiber 21 g
Sugar 20 g
Protein 22 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

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.


Make the rice: In a small saucepan with a lid, combine rice, 1/4 teaspoon PeachDish salt and 1 3/4 cup water. Place on high heat, and bring to a simmer. Cover, turn heat down to low, and cook 40-45 minutes, or until all liquid has been absorbed and rice is tender. Remove from heat and keep covered. While the rice cooks, prepare your mise en place: Rinse and drain black beans. Peel and dice onion. Peel and mince garlic. Trim, halve (if it’s a spring onion) and chop green onion. Pick and chop cilantro leaves.
Place a medium saucepan over medium heat, and add 2 teaspoons cooking oil. Add diced onion and minced garlic, and cook while stirring until onion begins to become translucent, 3-4 minutes.
Stir in black beans, green spring onion, cumin, bouillon cube, bay leaf, 3/4 cups water and vinegar. Bring to a simmer, and cook until beans are very soft and flavorful, 15-20 minutes.
Stir in cilantro, taste and adjust seasoning as desired with PeachDish Salt.
Divide rice between 2 plates or bowls. Top with beans, and garnish as desired with relish. Enjoy!