The yummiest Sunday brunch board, wines, and mimosas are just a short drive and so very worth it!! You’ll love the food, ambiance, and hospitality at Deschain Cellars, Winery & Lounge in Gainesville…open Sundays from 11:30am-5pm. Tell them we made you go!!! 🥰😎😋 North Texas Wine Country #eatdrinkshoplocal #edibledfw #drinknorthtexas #brunchboard #forestwinery ... See MoreSee Less
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How did we miss #NationalCoffeeDay? We were certainly drinking plenty of it, lol!!You could continue celebrating like we are and check out this “Cultured Coffee” story from winter 2021 by Eric Swayne! Experience a coffee-crawl through 3 awesome local shops, and download a list of 17 coffee destinations and roasters with a local flair:🤠☕️💖#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co. ... See MoreSee Less
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Get ready for a Meat Fight on November 12th!! This always fun, annual BBQ competition actually started in a backyard in Lake Highlands, and has evolved into a meaty chef-competition with a very worthy cause.This year's event features 20 local chefs who will make you eat as they compete for trophies for best brisket, best sausage, etc. -- and you'll also eat samples in the Sweet Fight competition! Oh and there's a casserole competition, and beer from Community Beer Co. Yes, just saying that you'll be very full of meaty, sweetie, and beery goodness. The festivities include more than simply gorging yourself. You'll enjoy a meat-themed midway with games, and the BEST PART: this fun-lanthropy event benefits people living with Multiple Sclerosis. Tickets go on sale October 3rd at 10am. See link below to snag yours!! 21 AND UP ONLY.Meat Fight is back! November 12th, we will smoke meats and happyscream together as we fight for a cure for MS.If you’ve never been to a Meat Fight, you can expect a ton of killer barbecue, all the beers, a midway with meat-themed games, an auction with barbecue-celebrity-packed items and the most fun you’ve ever had at a charity event.100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!Bookmark the link now, and don’t be late. Tickets go on sale Tuesday, October 3rd at 10 a.m. (and in the past, they’ve gone fast: ... See MoreSee Less
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4 days ago

Edible Dallas Fort Worth
Always appreciate being invited to the annual GO TEXAN Pavilion Preview Night at the State Fair of Texas! Lots of #localgoodness and saw plenty of friends, both old and new. When you’re at the State Fair, be sure you spend time at the GO TEXAN Pavilion and pick up lots of new local products!!!Texas Department of Agriculture #supportlocal #StateFairofTX #edibledfw #gotexan ... See MoreSee Less
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Black Rice Pilaf with Kale and Red Peppers

Photography by Kelly Yandell


6-8 servings

Black rice, an ancient grain with a slightly nutty taste, was once reserved for the plates of Chinese emperors. Mixed with vegetables, it makes a dramatic side dish. When the cooler-weather kale is depleted, try adding summer corn to the vegetable mix.

1 cup black rice
1 ¾ cup water or chicken stock
2 teaspoons olive oil
½ cup diced red onions
2 tablespoons chopped parsley
1 red onion, chopped
3 garlic cloves, finely minced
1 red pepper, diced
1 bunch kale, trimmed and chopped
Salt and freshly ground pepper
¼ cup toasted pine nuts (see below)
¼ cup dried cherries

  1. Place rice and water or chicken stock in a medium saucepan and bring to a boil over high heat. Cover, reduce heat and simmer for 30 minutes. Makes 3 cups.
  2. While rice is cooking, heat the olive oil in a large skillet over medium heat. Add the onions and cook until translucent. Stir in red pepper and garlic and cook several minutes more before adding kale. Continue cooking until kale is slightly wilted.
  3. Stir sautéed vegetables, toasted pine nuts and cherries into cooked rice. Season with salt and pepper and serve.
  4. To toast pine nuts: Heat a small dry skillet over mediumlow heat. Add pine nuts and cook, stirring constantly until golden and fragrant, 2 to 3 minutes. Another method is to spread in a small baking pan and bake at 400°F for about 5 minutes.
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CHEF EVA GREER and husband Sid are the proprietors of Greer Farm, a unique rural retreat near Daingerfield. Guests can pick their own blueberries, blackberries, figs and plums and attend Chef Eva’s monthly cooking classes. Four quaint log cottages are available for rent. For more information visit their website

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