About the Dish

6 ounces Greens
1/2 Onion
2 cloves Garlic
3/4 cup Brown Basmati Rice
1/2 head Cauliflower
1 Lemon
1 Grapefruit
1/4 cup Sunflower Seeds
12 sprigs Parsley
Per Serving
Calories 550
Total Fat 21 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 550 mg
Total Carbohydrates 82 g
Dietary Fiber 13 g
Sugar 13 g
Protein 16 g
Stella Dillard

Stella Dillard is an Atlanta chef. She has worked at Farm Burger and Star Provisions, and is now a recipe contributor for PeachDish.

An Atlanta native, Stella’s introduction to Georgia agriculture was through Riverview farms CSA shortly before she started her culinary career at Woodfire Grill in 2007. A year later she moved to England, where she was fascinated by neighborhood butchers who had been buying game from hunters and hanging meat from small local farms for centuries. Her work at Holeman & Finch and Farmburger connected her to Southern farmers, ranchers and cheesemakers, and she worked to incorporate their products into menus. She remains an advocate for local agriculture and is passionate about making their delicious products approachable for home cooks. When she is not in the kitchen she can be found managing Poncey Highland Community Garden, a nascent permaculture garden in Atlanta.

Trebbiano, Umbria, Italy

We have savory and spicy components in the pilaf, and acidity from citrusy greens and gremolata. Trebbianos give a weighty palate with acidity to match. The not-so-subtle tropical notes, as well as the wine’s spicy finish will be great with this dish.


MISE EN PLACE • Heat oven to 425° F. • Halve onion. Peel and dice 1 half (save remaining half for another use). • Remove and thinly slice greens stems. Thinly slice leaves. • Mince garlic. • Halve cauliflower. Cut 1 half into 2 pieces (save remaining half for another use.) • Zest and juice lemon. • Peel grapefruit. Cut flesh into segments, reserving juice. • Finely chop sunflower seeds. • Pick and finely chop parsley leaves.
• Place a saucepan with a lid over medium heat. Add 1 teaspoon olive oil, onion, greens stems and half of garlic. Cook until fragrant, 2-3 minutes. • Add rice. Cook, stirring frequently, until rice appears glassy, about 2 minutes. • Add 1 3/4 cups water. Increase heat to high. When water boils, cover pan, and reduce heat. Simmer until rice is tender, about 35 minutes.
Place cauliflower cut-side down on a baking sheet. Rub with 1 teaspoon olive oil and 1/4 teaspoon kosher salt.
• Roast cauliflower 15 minutes. • Flip to other side. Roast until golden and tender, about 10 minutes more.
• In a large bowl, whisk together lemon juice, grapefruit juice, 1 tablespoon water, 2 teaspoons olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. • Remove and reserve 1 tablespoon dressing.
• Toss greens with dressing, crushing the leaves. • Gently fold in grapefruit segments.
In a bowl, combine sunflower seeds, parsley, remaining garlic, lemon zest and reserved dressing.
• Taste rice, and adjust seasoning as desired. • Divide rice and cauliflower between 2 plates. • Top with sunflower seed gremolata. Serve salad on the side, and enjoy!