|2 servings||calories per servings 810||protein serving 30 g||carbs per serving 72 g||total fat per serving 46 g|
A sort of low-country risotto, this dish features ground pork from Frolona Farm of Franklin, Georgia, home of some of the happiest free-roaming pigs in the South. Charleston Gold rice, an aromatic long-grain variety, lends elegance to the dish, while sorghum syrup, an old-school Southern pantry staple, adds a sweet dimension when massaged into hardy greens.
|Nutrition Facts||/ Per Serving|
|Total Fat||46 g|
|Saturated Fat||16 g|
|Trans Fat||0 g|
|Total Carbohydrates||72 g|
|Dietary Fiber||5 g|
MISE EN PLACE
• Peel and dice onion.
• Discard mushroom stems. Thinly slice caps.
• Pick and chop oregano leaves.
• Remove kale stems, and finely chop. Cut or tear leaves into bite-size pieces.
• Place a saucepan over medium heat. Add 1 teaspoon cooking oil. When oil is hot, add pork in 1/2-inch pieces. Season with 1/4 teaspoon PeachDish Salt. Cook without disturbing until browned on bottom, 3-4 minutes.
• Turn pork pieces. Cook, stirring, until browned all over, 2-3 minutes.
Stir in onion, mushroom and oregano. Cook, stirring, until onion is translucent, 4-5 minutes.
• Stir in rice, bouillon, 1 1/4 cups water, 1/4 cup cream (save remaining cream for another use) and 1/4 teaspoon PeachDish Salt.
• When mixture simmers, reduce heat to low. Cover, and cook until rice is tender and liquid has been absorbed, 30-35 minutes. Taste and adjust seasoning as desired.
While rice cooks:
• In a bowl, combine kale stems and leaves, 2 tablespoons olive oil, vinegar, sorghum syrup and 1/4 teaspoon PeachDish Salt.
• Squeeze and crush kale to combine its juice with dressing. Taste and adjust seasoning as desired with PeachDish Salt.
• Divide pork and creamed rice between 2 plates.
• Serve with kale 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...