About the Dish

3/4 cup Basmati Rice
1 1/2 ounces Dried Cranberries
1/2 teaspoon PeachDish Salt
8 ounces Shiitake Mushrooms
7 ounces Kale
1/4 cup Pecans
Per Serving
Calories 497
Total Fat 8 g
Saturated Fat 1 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 5 g
Cholesterol 0 mg
Sodium 528 mg
Total Carbohydrates 86 g
Dietary Fiber 8 g
Sugar 16 g
Protein 11 g
Philip Meeker

Philip Meeker was classically trained in French cuisine at l’Ecole Superieur de Cuisine Francais Gregoire-Ferrandi in Paris.

While living in France, Philip worked in a boulangerie, a patisserie, & the two-star Michelin restaurant Alain Senderens. He has worked at various restaurants in Atlanta specializing in a variety of cuisines. Most recently, he was the opening chef for Kimball House, which was named Southern Living’s Best New Restaurant in the South during his tenure. There, he pioneered a culinary apprenticeship program & designed the edible organic garden. Philip's current company, Bright Seed, focuses on sustainable, seasonal, healthy eating in private homes.


In a small bowl, combine rice and enough water to fully cover. Let sit for 5 minutes. While rice soaks, prepare your mise en place: Remove and discard mushroom stems. Remove stems from kale and finely chop; finely chop leaves, keeping separate from stems.
Using a fine-mesh strainer, drain water from rice.. Rinse rice under cool running water for 1 minute. In a small saucepan with a lid, combine rice, dried cranberries, 1 1/2 cups water and 1/4 teaspoon PeachDish Salt. Place pot on high heat. When water comes to a boil reduce heat to medium-low, cover and cook until all liquid has been absorbed and rice is tender, about 15 minutes. Remove from heat; keep covered until ready to serve.
Place a large sauté pan over medium heat, and add 1 tablespoon olive oil. Add mushrooms and 1/4 teaspoon PeachDish Salt. Cook until browned on first side, 2-3 minutes. Flip and cook another 2 minutes on second side.
Add kale stems. Cook, stirring, until they begin to become translucent, 2-3 minutes.
Add kale leaves. Cook, stirring, until leaves are wilted and tender, 4-5 minutes. Keep warm until rice finishes cooking. Taste and adjust seasoning as desired with PeachDish Salt.
Fluff rice with a fork, and divide between 2 plates. Top with mushroom-kale mixture. Sprinkle with ground pecans, and enjoy!