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About the Dish

3 ounces Carrot
1 each 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 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.

METHOD

1
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.
2
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.
3
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.
4
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.
5
Stir chickpeas into cooked rice, taste and adjust seasoning as desired with French Picnic Salt.
6
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.
7
Divide rice between 2 plates, and serve topped with salad or with salad on the side. Enjoy!