|2 servings||calories per servings 560||protein serving 21 g||carbs per serving 49 g||total fat per serving 33 g|
Riverview Farm in West Georgia sustainably raises heritage breeds of pigs, who roam acres of pasture and woods to forage for food, resulting in more flavorful meat. Middlins, also known as rice grits, are the broken grains resulting from the milling of more tender varieties of rice, such as Charleston Gold, a newer cultivar of the colonial Carolina Gold.
|Nutrition Facts||/ Per Serving|
|Total Fat||33 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||16 g|
|Total Carbohydrates||49 g|
|Dietary Fiber||3 g|
Prepare your mise en place: Peel and dice onion. Cut celery at an angle into thin slices. Trim, halve and thinly slice radish. Peel and mince garlic. Pick and chop oregano leaves. Separate lettuce leaves, and cut or tear into 2- to 3-inch pieces.
Heat a saucepot (with a lid) over medium heat. Add 1 teaspoon cooking oil. Add ground pork in 1/2-inch pieces, and cook without stirring until browned on bottom, 3-4 minutes. Turn and finish cooking the other side. Break up the pork, and stir in onion, celery and oregano. Cook, stirring until the onions are translucent, 4-5 minutes.
Add middlins, 1 1/2 cups water and 1/2 teaspoon PeachDish Salt, and stir into the pork mixture. Bring to a simmer, then reduce heat to low, cover and cook 30-35 minutes, or until rice is tender and liquid has been absorbed. Taste and adjust seasoning as desired.
While pork and rice are cooking, make the vinaigrette: To the container of cider vinegar add 3 tablespoons olive oil, mustard, 1 teaspoon chopped garlic (if you have extra, save it for another salad dressing or quick pan sauce), sugar and remaining 1/2 teaspoon PeachDish Salt. Place cap on snugly, and shake well to combine. Place lettuce and sliced radish in a mixing bowl, and toss with desired amount of dressing. Taste and adjust seasoning as desired.
Divide pork and rice between 2 plates, and serve with salad on the side. 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...