|2 servings||calories per servings 680||protein serving 18 g||carbs per serving 94 g||total fat per serving 26 g|
Rice grits are broken (by accident or on purpose) rice grains. They cook faster and come out creamier than the usual whole grains – which means you get a comforting, wholesome, one-pot meal with very little effort. This dish features sweet broccolini, crunchy sunflower seeds and bright pea greens for a perfect weeknight meal.
|Nutrition Facts||/ Per Serving|
|Total Fat||26 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||6 g|
|Monounsaturated Fat||9 g|
|Total Carbohydrates||94 g|
|Dietary Fiber||11 g|
Prepare your mise en place: Peel and mince 2 cloves garlic. Pick and chop thyme leaves. Peel and cut onion into small (1/4 inch) dice. Peel and cut carrot into small dice. Finely chop broccolini stems, leaving florets whole. Pick and chop parsley leaves.
Place a medium saucepot with a lid over medium heat. Add 2 teaspoons olive oil. When the oil is hot add garlic, thyme and onion. Cook, stirring, until onion begins to become translucent, about 3 minutes.
Add carrot and broccolini stems, and continue to cook, stirring, until carrot begins to sweat and change in color, about 3 minutes more.
Stir in rice grits and broccolini florets, thoroughly coating them in oil. Add 1 3/4 cups water, bouillon cube and 1/4 teaspoon PeachDish Salt.
Bring to a boil, then reduce heat to a simmer. Cover and cook until the liquid is absorbed and rice is tender, 14 to 16 minutes. Remove from heat. Let stand, covered, 10 minutes.
Fluff in parsley with a fork. Taste and adjust seasoning as desired with PeachDish Salt. Serve topped with sunflower seeds, pea greens and feta. Enjoy!
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.Learn More...