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About the Dish

  • Tasso


  • Swiss Chard

    Swiss Chard

  • Yellow Onion

    Yellow Onion

  • Carolina Gold Rice

    Carolina Gold Rice

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Butter


  • Parmesan Cheese

    Parmesan Cheese

  • PeachDish Salt

    PeachDish Salt


Prepare your mise en place: Remove stems from chard, and chop finely. Thinly slice chard leaves, keeping them separate from stems. Peel and dice onion. Peel and mince garlic. Cut tasso into 1/4-inch dice.
Heat a sauté pan over medium heat, and add 1 teaspoon cooking oil. Add tasso, mustard stems, onion and garlic. Cook while stirring until onion begins to become translucent, 3-4 minutes.
Add rice middlins, and stir to combine. Add 3 cups water.
Bring liquid to a boil, then reduce heat to low. Cook while stirring occasionally (be sure to scrape the bottom of the pan) until water has been absorbed and rice is mostly cooked, 12-15 minutes.
Stir in chard leaves, 1/2 teaspoon PeachDish salt, Bragg Liquid Aminos and remaining 1 cup water. Continue to cook until rice is tender and creamy, 2-3 minutes.
Remove from heat, and vigorously stir in butter and Parmesan. Taste and adjust seasoning as desired with PeachDish Salt.
The finished dish should be a similar consistency to firm rice pudding. If it is too stiff, stir in a little warm water. If risotto is too cool or too thin, return pan briefly to medium heat, and stir. Divide between 2 plates or bowls. Serve immediately, and enjoy!