• 0
  • 0


  • A minimum order of $45 is needed for delivery.

About the Dish

3 ounces Carrot
1 each Yellow Onion
1 stalk Celery
1/2 cup Rice Grits
1/2 teaspoon Beautiful Briny Sea French Picnic Salt
1 cup Chickpeas
2 teaspoons Apple Cider Vinegar
1 packet Grey Poupon Dijon Mustard
1 clove Garlic
1 packet Turbinado Sugar
1 head Romaine Lettuce
1 ounce Radish
Per Serving
Calories 580
Total Fat 26 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 18 g
Cholesterol 0 mg
Sodium 724 mg
Total Carbohydrates 62 g
Dietary Fiber 5 g
Sugar 8 g
Protein 8 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.


Prepare your mise en place: Peel and dice onion. Dice carrot. Cut celery at an angle into thin slices. Trim, halve and thinly slice radish. Peel and mince garlic. Separate lettuce leaves, and cut or tear into bite size pieces. Drain and rinse chickpeas.
Heat a saucepot (with a lid) over medium heat. Add 1 teaspoon cooking oil. Add carrot, onion and celery. Cook, stirring until the onions are translucent, 4-5 minutes.
Add middlins, 1 1/2 cups water and 1/4 teaspoon French Picnic Salt, and stir well to combine. Bring to a simmer, then reduce heat to low, cover and cook 15-20 minutes, or until rice is tender and liquid has been absorbed.
While rice and veg are cooking, make the vinaigrette: To the container of cider vinegar add 3 tablespoons olive oil, mustard, 1 teaspoon chopped garlic (if you have extra, save it for another salad dressing or quick pan sauce), sugar and remaining 1/4 teaspoon French Picnic Salt. Place cap on snugly, and shake well to combine.
Stir chickpeas into cooked rice, taste and adjust seasoning as desired with French Picnic Salt.
Place lettuce and sliced radish in a mixing bowl, and toss with desired amount of dressing. Taste and adjust seasoning as desired with remaining French Picnic Salt.
Divide rice between 2 plates, and serve topped with salad or with salad on the side. Enjoy!