About the Dish

Per Serving
Calories 500
Total Fat 15 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 440 mg
Total Carbohydrates 84 g
Dietary Fiber 15 g
Sugar 9 g
Protein 11 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.

Citrus Cider

The superfood series continues to be a difficult menu choice to pair with. Normally when pairing beer and food you avoid contrasts; the beer should not get in the way of the flavors in the food. However, there are times to break that rule. In this case, we have a very thick dish that we think would benefit from the addition of some sweet citrus. For that reason, we suggest pairing this risotto with a blood orange cider like Bold Rock Blood Orange Cider pressed fresh in Nellysford, Virginia.

Bold Rock Blood Orange Cider

Grenache, Syrah, Mourvedre Rosé, California, US

Fresh vibrant food deserves fresh vibrant wine. Barley, carrots, greens, thyme, and bay make for a hearty and aromatic feast that need a light clean companion. The 2016 Matthiasson Rose captures this style completely – layers of light red fruit aromatics lead to a gob-smacking palate of tart strawberry, cherry, lemonade, and crushed stone. It’s the kind of wine you can’t put down until your finished – but try to get a bite of food in between sips.

Matthiasson Family Vineyards, 2016 Rose – Napa, US


• Place a small saucepan over high heat. Add 4 1/2 cups water, bouillon cube, bay leaf and thyme sprigs. • When liquid boils, remove pan from heat. Stir to dissolve bouillon cube.
MISE EN PLACE • Peel and dice onion. • Dice carrot. • Remove greens stems and finely chop. Cut greens leaves into bite-size pieces. • Rinse and drain beans.
Place a sauce pot or deep skillet over medium heat. Add barley. Cook, stirring, until barley is lightly toasted, 1-2 minutes.
Add 1 teaspoon cooking oil to barley. When oil is hot, add onion. Cook, stirring, until onion begins to turn translucent, about 2 minutes.
Add carrot, greens stems and 1/4 teaspoon PeachDish Salt. Cook, stirring occasionally, until carrot begins to become tender, 4-5 minutes.
Add wine. Cook, stirring, until wine has mostly evaporated, 3-4 minutes.
• Remove thyme sprigs and bay leaf from broth. • Add about 1/3 of broth to barley. Simmer, stirring, until most liquid has been absorbed, 4-5 minutes.
Add greens leaves and about half of remaining broth. Cook, stirring, until most liquid has been absorbed and greens have wilted.
• Add beans and remaining broth. Cook, stirring, until most liquid has been absorbed. • Taste to check tenderness of barley. If needed, add a little warm water. Cook, stirring, until water is absorbed.
• Stir in 1 tablespoon olive oil. Taste and adjust seasoning as desired with PeachDish Salt. • Divide risotto between 2 bowls. Drizzle each with 1/2 teaspoon olive oil. Enjoy!