|2 servings||calories per servings 580||protein serving 11 g||carbs per serving 73 g||total fat per serving 27 g|
Broken heirloom rice “grits” or “middlins” have a creamy, almost velvety texture when cooked. Here we crank up the comfort factor by adding carrot, onion and celery, and then stir in some chickpeas for added protein. A crisp salad tossed in a tangy-sweet dressing complements the combo in surprising synchronicity. The two can be eaten separately, but these flavors and textures pair so well with each other that we suggest combining both into one tasty forkful.
|Nutrition Facts||/ Per Serving|
|Total Fat||27 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||73 g|
|Dietary Fiber||10 g|
MISE EN PLACE
• Dice carrot.
• Peel and dice onion.
• Thinly slice celery at an angle.
• Peel and mince garlic.
• Rinse and drain chickpeas.
• Cut or tear lettuce into bite-size pieces.
• Halve and thinly slice radish.
Place a saucepan over medium heat. Add 1 teaspoon cooking oil. When oil is hot, add carrot, onion and celery. Cook, stirring, until onion is translucent, 3-4 minutes.
• Stir in middlins, 1 1/4 cups water and 1/4 teaspoon French Picnic salt.
• When liquid simmers, reduce heat to low. Cover, and simmer until rice is tender and liquid has been absorbed, 15-20 minutes.
While middlins cook, in a large bowl, whisk together garlic, mustard, sugar, vinegar, 1/4 teaspoon French Picnic salt and 3 tablespoons olive oil.
Stir chickpeas into middlins. Taste and adjust seasoning as desired with French Picnic salt.
Toss lettuce and radish in vinaigrette.
• Divide middlins between 2 plates.
• Serve with salad, 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...