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About the Dish

  • PeachDish Salt

    PeachDish Salt

  • Brown Rice

    Brown Rice

  • Sesame Oil

    Sesame Oil

  • Carrot


  • Garlic


  • Ginger


  • Yellow Onion

    Yellow Onion

  • Ground Tumeric

    Ground Tumeric

  • Snap Beans

    Snap Beans

  • Tamari


  • Mixed Greens

    Mixed Greens

  • Anson Mills Benne Seed

    Anson Mills Benne Seed

  • Green Onion

    Green Onion


In a small saucepan with a lid, combine rice, 1 3/4 cups water and 1/4 teaspoon PeachDish Salt. Place on high heat. When water comes to a simmer, cover, reduce heat to low, and cook until all liquid has been absorbed and rice is tender, 40-45 minutes.
While the rice cooks, prepare your mise en place: Halve carrot lengthwise, and thinly slice crosswise at an angle. Peel and mince garlic. Peel and mince 1 tablespoon ginger (save any extra for another use.) Peel and cut onion into small (1/4 inch) dice. Trim snap beans, and cut into 2-inch 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 sesame oil. When the oil is hot add carrot, and cook, stirring, until carrot begins to sweat and change in color, about 3 minutes.
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. Cook, stirring, until 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, topped with benne seeds and green onions. Enjoy!