|2 servings||calories per servings 527||protein serving 17 g||carbs per serving 77 g||total fat per serving 18 g|
Middlins are the bits and pieces of cracked rice from the milling process of this brittle heirloom variety. Once considered unsuitable for export, middlins–also known as “rice grits”–became a staple of the lowcountry communities that grew and milled it. When cooked, the cracked grains readily release their starches, resulting in a creamy and satisfying dish—especially when spiced up with smoky tasso, a cured pork, and greens.
|Nutrition Facts||/ Per Serving|
|Total Fat||18 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||4 g|
|Total Carbohydrates||77 g|
|Dietary Fiber||7 g|
Prepare your mise en place: Remove stems from chard, and chop finely. Thinly slice chard leaves, keeping them separate from stems. Peel and dice onion. Peel and mince garlic. Cut tasso into 1/4-inch dice.
Heat a sauté pan over medium heat, and add 1 teaspoon cooking oil. Add tasso, mustard stems, onion and garlic. Cook while stirring until onion begins to become translucent, 3-4 minutes.
Add rice middlins, and stir to combine. Add 3 cups water.
Bring liquid to a boil, then reduce heat to low. Cook while stirring occasionally (be sure to scrape the bottom of the pan) until water has been absorbed and rice is mostly cooked, 12-15 minutes.
Stir in chard leaves, 1/2 teaspoon PeachDish salt, Bragg Liquid Aminos and remaining 1 cup water. Continue to cook until rice is tender and creamy, 2-3 minutes.
Remove from heat, and vigorously stir in butter and Parmesan. Taste and adjust seasoning as desired with PeachDish Salt.
The finished dish should be a similar consistency to firm rice pudding. If it is too stiff, stir in a little warm water. If risotto is too cool or too thin, return pan briefly to medium heat, and stir. Divide between 2 plates or bowls. Serve immediately, and 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...