About the Dish

Per Serving
Calories 620
Total Fat 31 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 610 mg
Total Carbohydrates 70 g
Dietary Fiber 8 g
Sugar 7 g
Protein 11 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.


This sounds like a dish my grandmother would make with the first vegetables from the garden. To me, a creamy rice with peas and carrots is going to have a decent amount of residual sweetness, so I'm thinking a mead might be a good fit here. Mead is simply fermented honey, and as you can bet it has a little sweetness of its own. Try a mead from Still Pond Meadery located in Arlington, Georgia and available throughout the South.

Still Pond Meadery

Verdejo - Rueda, Spain

A crisp citrusy white wine like a Verdejo cuts through the creamy texture of the rice. The minerality and acid help it to get along with earthy and vegetal flavors of the peas and carrots.

Martinsancho Verdejo, Rueda, Spain


MISE EN PLACE • Heat oven to 350° F. • Peel and chop garlic. • Peel and dice carrot. • Zest and juice lemon. • Pick and thinly mint leaves.
• Place a saucepan over medium-high heat. Add 1 tablespoon olive oil. When oil is hot, add garlic. Cook, stirring, until garlic begins to turn golden, about 1 minute. • Add rice grits. Cook, stirring, until grits turn translucent, 2-3 minutes. • Reduce heat to low. Add wine. Cook, stirring, until wine is absorbed, 1-2 minutes. • Stir in bouillon cube and 1 3/4 cup water. Cover, and cook without disturbing 10 minutes.
• Stir in carrot. • When mixture simmers, cover, and cook until rice grits are almost tender, about 10 minutes.
While grits cook: • Spread almonds in a single layer on a baking sheet. • Toast in oven until golden-brown and fragrant, 3-4 minutes.
• To rice grits, stir in peas. If rice is dry, add 2-3 tablespoons water. Simmer until carrot is tender, 2-3 minutes. • Remove from heat. Stir in lemon zest.
• In a bowl, toss arugula with mint, 2 tablespoons olive oil, 1 tablespoon lemon juice and 1/4 teaspoon kosher salt. • Divide salad between 2 plates. • Top with almonds.
• Taste rice grits. Adjust seasoning as desired with remaining lemon juice and kosher salt. • Divide rice grits between plates, and enjoy!