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About the Dish

  • PeachDish Salt

    PeachDish Salt

  • Brown Rice

    Brown Rice

  • Garlic


  • Ginger


  • Sesame Oil

    Sesame Oil

  • Tamari


  • Green Onion

    Green Onion

  • Yellow Onion

    Yellow Onion

  • Carrot


  • Ground Tumeric

    Ground Tumeric

  • Snap Beans

    Snap Beans

  • Mixed Greens

    Mixed Greens

  • Anson Mills Benne Seed

    Anson Mills Benne Seed


Make the rice: In a small saucepan with a lid, combine rice, 1 3/4 cups water and 1/4 teaspoon PeachDish Salt. Place on high heat, and bring to a simmer. Cover, reduce heat to low, and cook until all liquid has been absorbed and rice is tender, 40-45 minutes.
Prepare your mise en place: Peel and mince garlic. Peel and mince 1 tablespoon ginger. Save the rest for another use. Peel and cut onion into small (1/4 inch) dice. Halve carrots lengthwise, and thinly slice crosswise at an angle. Trim snap beans, and cut into 2” pieces. Cut or tear greens into bite size pieces. Thinly slice green onion.
Place a skillet with a lid over medium-high heat. Add 1 teaspoon cooking oil and 1 teaspoon sesame oil. When the oil is hot add carrot, and continue to cook, stirring, until carrot begins to sweat and change in color, about 3 minutes more.
Add garlic, ginger and onion. Cook, stirring, until onion begins to become translucent, about 3 minutes.
Stir in turmeric and snap beans, thoroughly coating them in oil. Add tamari and 1/4 teaspoon PeachDish Salt. Continue to cook, stirring, until green beans start to become tender and darken slightly, 2-3 minutes.
Stir in spicy greens. Taste and adjust seasoning as desired with PeachDish Salt.
Serve over rice and top with benne seeds and green onions. Enjoy!