Cook the Marsh Hen Way

Heirloom recipes made easy. Explore by grain, prep time, or flavor and find your next favorite dish with our step-by-step guides.

MHM Recipes

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MHM Recipes

Charleston Gold Brown Rice with Roasted Sweet Potatoes & Maple Pecan Sauce

Ingredients List 1 cup Marsh Hen Mill Charleston Gold Brown Rice 2 cups water or vegetable broth 1 large sweet potato, peeled and diced 1 tablespoon olive oil Salt and pepper to taste 1/4 cup maple syrup 1/4 cup toasted pecans, chopped 1 tablespoon apple cider vinegar 1/2 teaspoon ground cinnamon Fresh parsley for garnish (optional) Directions Cook the Rice: In a medium pot, bring 2 cups of water (or vegetable broth) to a boil. Add the Charleston Gold Brown Rice, reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and set aside. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them in an even layer on a baking sheet. Roast for 20-25 minutes, or until the sweet potatoes are tender and lightly browned, stirring halfway through. Make the Maple Pecan Sauce: In a small saucepan over medium heat, combine maple syrup, apple cider vinegar, cinnamon, and a pinch of salt. Stir frequently and bring to a simmer. Cook for 2-3 minutes until the sauce thickens slightly. Stir in the toasted pecans and remove from heat. Assemble: In a large serving bowl, combine the cooked Charleston Gold Brown Rice and roasted sweet potatoes. Drizzle the maple-pecan sauce over the top and toss gently to combine. Garnish (Optional): Sprinkle with fresh parsley for a pop of color and added freshness. Serve & Enjoy! This dish is perfect as a main for a cozy meal or as a side to accompany grilled meats.

MHM Recipes

Brown Rice

Ingredients List 1 cup Marsh Hen Mill brown rice 6 cups water Salt, soy sauce or other desired seasonings, to taste Directions Bring a large pot of water to boil, using at least 6 cups water per 1 cup rice. Rinse the rice in a fine mesh colander under running water to remove excess starch. Add the rice to the boiling water. Reduce the temperature as necessary to prevent overflow, but maintain a steady boil. Boil, uncovered, for 30 minutes. Drain off the remaining cooking water and return the rice to the pot. Cover the pot and let the rice rest, off the heat, for 10 minutes. Fluff, season as desired, and serve.

MHM Recipes

Chef Kardea Brown's Creamy Southern Grits

The ultimate Southern comfort food made easy with rich, creamy grits that never fail. This recipe comes straight from Instagram, where we shared our go-to method using old fashioned Marsh Hen Mill grits. Watch the full recipe reel and see how it’s done. Fail proof creamy Southern grits!!! All you need is water, heavy cream, salt to taste, butter 🧈 and lots of it 😅 and old fashioned grits (I only use @marshhenmill). Make sure you cover the grits but whisk every 3 to 4 mins. It only takes 45 mins to make the best grits you’ve ever tasted in your life 😁🤗

MHM Recipes

Shrimp & Stoneground Grits

Ingredients List 3 cups water 1 cup Marsh Hen Mill White Grits 1 1/2 cups half and half Salt to taste Dollop of butter Handful of finally chopped tomatoes and onions 1 pound peeled shrimp 1/2 cup white wine Directions Bring water to a boil and add grits slowly. Cover and reduce heat to low, stirring occasionally as grits thicken. Add half-and-half and continue to cook for one hour, stirring occasionally. Shrimp Gravy: Put dollop of butter in frying pan. Sauté tomatoes and onions over medium high heat until they begin to caramelize. Toss in shrimp. Using a wooden spoon, continue to stir shrimp, tomatoes, and onions until shrimp turn pink. Splash in 1/2 cup white wine and continue to stir until shrimp are done and wine has reduced. Plate grits. Pour shrimp and gravy over grits and serve.

MHM Recipes

Island Grits

Ingredients List 1 Cup Marsh Hen Mill Stone Ground Grits (any variety) 4 Cups Water Salt and Butter to taste Directions Bring water to a rapid boil in a heavy saucepan (you may start with 3 cups of water and add the 4th as needed while cooking — this may reduce cook time, but will require a closer eye and more stirring). Add salt and butter. Add grits and stir well until water boils again. Reduce heat to a simmer, cover and continue cooking for about 25 minutes, stirring often and adding water if needed. Add additional salt and butter to taste. Will yield about 4 cups of cooked grits. Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.

MHM Recipes

Umami-Bomb Popcorn

Want to add a little bang to your popcorn game? Growing up in Maryland, Chesapeake bay spice was put on everything…and I do mean everything! Change up your popcorn game with this simple spin on my favorite zesty popcorn seasoning. Ingredients List Salt Cayenne pepper Celery salt Smoked paprika Dry Mustard allspice White pepper Pinch white sugar Directions Combine all your spices and set aside Put 1.5 Tbsp oil into a deep-sided saute pan with a lid Heat oil on medium heat for about 4 minutes. Put one single corn kernel in the skillet and wait for it to pop. Once the kernel pops, the pan is hot enough to add the rest of the kernels. Turn down the heat to medium-low and add your popcorn. Place lid on pan With the lid on, gently shake and stir your popcorn so that it doesn’t burn When the popcorn begins popping, turn off heat and continue to stir. Once popcorn has finished popping, remove the lid & add seasoning while still hot & moist. Stir gently to incorporate. Put in a bowl, garnish with chopped scallion & enjoy! Recipe courtesy of Charleston Chef Service.

MHM Recipes

Mini Johnny Cakes with Chow Chow Relish and Avocado Crema

Ingredients List Johnny Cakes: 1 cup Marsh Hen Mill Johnny Cake mix 1 cup water 1/4 cup buttermilk 1/2 tsp baking soda Bacon drippings (or substitute with butter or other oil/fat) for frying Chow Chow Relish: 1 cup green cabbage, finely chopped 1/2 cup red bell pepper, finely chopped 1/2 cup yellow onion, finely chopped 1/2 cup white vinegar 1/4 cup sugar 1 tsp salt Avocado Crema: 2 ripe avocados 1/2 cup sour cream 2 tbsp lime juice Salt and pepper to taste Directions Chow Chow: In a medium bowl, combine the cabbage, red bell pepper, and yellow onion. In a small saucepan, combine the vinegar, sugar, and salt. Bring to a boil, stirring until the sugar dissolves. Pour the hot vinegar mixture over the vegetable mixture, stirring to combine. Cover and refrigerate for at least 1 hour. Avocado Crema: In a medium bowl, mash the avocados with a fork until smooth. Stir in the sour cream and lime juice until well combined. Season with salt and pepper to taste. Cover and refrigerate until ready to use. Johnny Cakes: In a medium bowl, combine the Marsh Hen Mill Johnny Cake mix, water, buttermilk, sugar, and baking soda. Stir until well mixed. Heat a large skillet or griddle over medium heat and add bacon drippings (or your choice of oil/fat). Drop batter by tablespoonfuls onto the skillet, spreading slightly to form small cakes. Just like you would make pancakes. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until golden brown on the other side, about 2 minutes more. Transfer to a plate and keep warm. Repeat with the remaining batter. It’s time to assemble! Now, place a spoonful of chow chow relish on top of each mini johnny cake, drizzle each generously with avocado crema. Serve immediately and enjoy! About the Author Chef Jake White is the owner of Charleston Chef Service, LLC, a private chef service based in Charleston, SC. Renowned for his unique culinary approach called 'Farmentation,' Jake combines the best of farm-to-table ingredients with thoughtfully curated ferments. With years of experience in the hospitality industry and a passion for innovative cuisine, Chef Jake White is dedicated to highlighting local and sustainable ingredients in his creations.

MHM Recipes

Cornbread Panzanella

Do you have leftover cornbread from your last BBQ? Don’t waste it! Repurpose your old cornbread to make a fresh new twist on a classic panzanella salad. Ingredients List Leftover buttermilk blue cornbread, cubed ½ cup Tbsp Olive oil 1 large tomato, diced 1 large cucumber, peeled & seeded ½ red onion, fine diced ½ cup chopped fresh basil 1 tsp minced garlic 4 tbsp white balsamic vinegar Directions Preheat the oven to 350 degrees. Toss your cubed cornbread with 2 Tbsp olive oil & salt to taste. Place on a baking sheet Bake for 15-20 minutes or until dried out like croutons. Whisk together oil, vinegar, basil, garlic, and S&P Combine tomato, cucumber, cornbread, and onion Right before you're ready to serve, dress your panzanella Enjoy! Recipe courtesy of Charleston Chef Service.

MHM Recipes

Refried Red Peas

Refried Beans aren't exactly what comes to mind when you think of Southern Food. One of the great things, however, about supporting local farmers is that it forces you to get creative with what's available. Although similar, peas are found much more abundantly in the south than their bean counterpart. That’s why we’ve developed this easy refried red pea recipe to impress your friends on Taco Tuesday! Ingredients List 2 cups Marsh Hen Mills Red Peas 1 small yellow onion 6 cups broth (I’m using chicken broth but use whatever you have) 2 cloves garlic, minced 1.5 tsp paprika 1 tsp cumin ½ tsp chili powder ½ cup lime juice Directions First, put your red peas in a large bowl and submerge them in water. You want the water to come over the peas a few inches because some of the water will be absorbed. Cover with a dish towel and leave to soak overnight. The next day, drain the peas. Saute onion, garlic, and spices. In a large pot, combine your sauteed onion mixture with the peas & broth. Let simmer for 1-2 hours or until the beans are fully cooked and tender. Using a potato masher, mash the beans until you’ve reached your desired consistency. Add salt & lime juice to taste. Serve hot. Enjoy! Recipe courtesy of Charleston Chef Service.

MHM Recipes

Black-Eyed Pea Salsa

Ingredients List ⅓ cup olive oil ⅓ cup white balsamic vinegar ½ lemon, juiced 1 tbsp honey ½ tbsp minced garlic 1 cup black eye peas 2 cups diced tomato 1 cup grilled corn, off cob 1 cup, diced bell pepper 1 large avocado, fine diced ½ fine diced red onion ½ jalapeno, diced ½ cup chopped cilantro Directions In a large bowl, submerge your black eye peas and let soak overnight The next morning, drain beans and put in a sauce pot. Bring 3 cups water or broth for 1 cup of beans to a boil. Reduce to a simmer & let cook for 30 minutes or until just barely fork tender Remove from heat and set aside In a mixing bowl, add your vinegar, lemon juice, salt, oil, & any spices you’d like to include. Combine your dressing with your prepped ingredients and mix until thoroughly combined. Serve over shrimp & grits or with fresh tortilla chips Recipe courtesy of Charleston Chef Service.

MHM Recipes

Marsh Hen Gumbo

The word gumbo has West African Roots & is historically tied to what we now know as Okra. Okra is an African ingredient brought to America during the slave era. It was used as a thickening agent for soups & stews since its natural slimy texture when cooked helped add viscosity to a dish. Ingredients List 2 pounds chicken thighs, cooked 1 package andouille sausage 1 pound shrimp 1 cup Marsh Hen Gold Rice 1 cup Marsh Hen Red Peas, cooked 2 cups broth 1 small onion, diced 1 bell pepper, diced 1 cup celery, fine chopped 1 cup carrots, fine chopped ½ cup okra, chopped 1 can diced tomatoes ½ cup oil 1.5 tsp smoked paprika 1 tsp thyme Salt & pepper, to taste Directions Combine onion, garlic, carrot and celery & saute. Add broth & rice. Cover pan with lid and let simmer until rice is soft. About 15 minutes Once rice is tender, add chicken, sausage, shrimp, red peas, okra, and seasonings. Cook until everything is married together for about 20 minutes. Add more broth until desired consistency is reached. Salt & pepper to taste. Enjoy! Recipe courtesy of Charleston Chef Service.

MHM Recipes

Hoppin’ John Stir-Fry

While we might have lost most of our crop variety since the commercial adoption of monoculture, there are still some people out there trying to preserve America’s great heirloom varieties. Marsh Hen Mill, a family-owned farm on Edisto Island, SC is one of them, growing and milling their own heirloom grains like Sea Island red peas, Carolina gold rice, black eyed peas, and Blue Corn. Black-eyed peas are a heat-loving drought tolerant crop that can thrive in the rough South Carolina clay dirt. Originally from Africa, Black-eyed peas were brought to the southern United States via slavery. Since African slaves did all the cooking for their American owners, African food & traditions eventually permeated American culture. For example, The African tradition of eating these peas as a symbol of luck, wealth & prosperity was one of many that stuck. Today, southerners in the United States eat Hoppin’ John around New Years, A popular regional dish (with African roots, of course) that features Red Peas or Black-eyed peas, and for many people in the south, symbolizes - You guessed it, luck, wealth, and prosperity. Today, We’re going to honor the past and look to the future by making a dish inspired by Hoppin’ John. You can add meat to this dish if you’d like, but we find that the beans are substantial. Note: Cook your black eyed peas until just tender the night before you plan on making this dish. Leave uncovered in your refrigerator overnight. Ingredients List 1 cup cooked black eyed peas ½ cup broccoli florets ¼ cup white onion, diced ½ raw jalapeno, seeded & finely diced ½ red bell pepper, diced 1 small carrot, shredded ¼ cup purple cabbage, shredded ½ cup grilled corn ¼ cup soy sauce 1 Tbsp mirin ½ lime, juiced Pinch of paprika s&p, to taste Directions Heat oil in a large saute pan or Wok on medium heat Saute your onions until fragrant and translucent, about 5 minutes Add your soy sauce, mirin, and paprika and stir to combine Add your broccoli and carrots and heat through. About 3-5 minutes Add the rest of your vegetables, excluding the peas. Once everything has incorporated, add your black eyed peas and heat through Serve over Carolina gold rice, add a protein, or just enjoy as is with fresh lime juice and cilantro How to prepare Black Eyed Peas Soak 2 cups of black beans in water until fully submerged. Cover with a towel and leave overnight When ready to cook, drain & rinse the beans. Return to a pot and add 5 cups of water or broth. Bring to a boil, reduce, and let simmer for 45-60 minutes or until beans reach desired texture. Once al dente, set aside and cool while preparing your stir-fry. Recipe courtesy of Charleston Chef Service.

MHM Recipes

Charleston Red Rice

Red Rice was brought to America via enslaved Africans. Being that the lowcountry was prime real estate for rice farming, it only makes sense that Red Rice quickly became a Charleston staple. This versatile starch can be paired with just about any protein you can imagine. At home, I like cooking Charleston Red Rice with shrimp or flaky white fish. Chicken, Sausage, or pork would all be perfect substitutes served next to this delicious rice as well. Ingredients List 1 Small yellow onion, fine diced 1 Green bell pepper, fine diced 2 cloves garlic, minced 2 cups Marsh Hen Mills Gold Rice or Middlin’s 1 small can tomato puree 3.5 cups water 1 tsp salt 1 tsp pepper 1 tsp smoked paprika Directions In a large pot, bring 4 cups of water or broth to a gentle simmer. Add tomato paste & spices to the water. Stir until incorporated. Add your rinsed rice to the pot, reduce heat and cover with a lid. Let cook 15-20 minutes While rice is cooking, Saute onion, pepper, and garlic. Once rice has cooked, transfer to a heat-safe bowl. Combine your rice and sauteed onion mixture together. Season to taste. Garnish with parsley or Scallions Enjoy! Recipe courtesy of Charleston Chef Service.

MHM Recipes

Classic Shrimp & Grits

This recipe is inspired by former MasterChef contestant, Captain Jamie Hough. Captain Jamie cooks up the best Shrimp & Grits in all of Charleston. Him and I did a cooking demonstration at the Wine under the Oaks festival at Boone Hall in 2022. After watching him finesse Shrimp & Grits, I felt like I had to step up my game. Here’s the result! Ingredients List 1 cup grits ½ tsp salt ¼ cup grated parmesan 1 stick butter 4 cups vegetable broth ½ white onion, diced 1 bell pepper, diced 2 Tbsp minced garlic 1 cup whole cherry tomatoes 1 tbsp fresh thyme 1 tbsp fresh parsley 2# shrimp* 1 heaping Tbsp tomato paste S&P to taste Directions In a sauce pot, bring 4 cups of vegetable broth, or preferred broth, to a gentle boil. Stir in grits while whisking vigorously. Once the grits are smooth and no longer clumping, let simmer until grits thicken. Turn off heat and add parmesan, ½ stick butter, and salt. Add 1 Tbsp butter to a separate sauté pan and turn heat to medium high. Once hot, add onions and stir until translucent. Add peppers & garlic. Add your herbs & cherry tomatoes until they blister. Add tomato paste & incorporate** Add your peeled & deveined shrimp and cook until just firm & pink. Remove from heat and taste. Add more salt if desired. Plate your grits in a bowl, top with your shrimp and enjoy! *Pro Tip: Buy shell-on shrimp and peel them yourself. Then use the shells to create a stock that you can add to the grits. **Pro Tip: If you’d like to thicken up your “gravy” & add some depth, add some heavy cream at this step. Recipe courtesy of Charleston Chef Service.

MHM Recipes

“Better than Mac” Cheese Grits

Fusing two cuisines together is all the rage in restaurants today. Drawing inspiration from one of my favorite comfort foods, I present to you the best Grit recipe you will ever have. Think of this as a substitution for potatoes au gratin or macaroni & cheese. I promise you’ll never look at grits the same again. *For best results, grate the cheese from blocks. Pre-shredded cheese has anti-caking agents that make it not ideal for use in this recipe. By all means, if it’s all you have - go for it! Ingredients List For the Cheese Sauce 2 Tbsp butter 3 Tbsp Flour 1.5 cups milk 1 cup sharp cheddar cheese 1/2 cup mozzarella ½ cup parmesan ½ tsp garlic powder ½ tsp salt For the Grits 3.5 cups water or broth 1 cup marsh hen grits Directions In a saucepan, melt your butter. Once melted, add flour and whisk vigorously until thickened. Let darken on medium low heat for about 3-5 minutes before continuing on. Turn the heat to medium-high and slowly add your milk. whisk to incorporate. Once the mixture starts to loosen up, add spices & combine. Add your cheese in small increments making sure it melts completely into the mixture before adding more cheese. In a separate pot, heat your water/broth to a rolling boil. Reduce to a simmer. Add your grits and stir vigorously while adding to avoid clumping of the grits. Once your grits are properly incorporated into the liquid, let cook like normal for about 15-20 minutes. Add more water if necessary to completely cook your grits. Remove grits from heat. While still hot, add your cheese sauce and incorporate. Once fully incorporated, you can eat your grits as is or use as a base for cheesy shrimp & grits or a bacon, egg, and cheese grit breakfast bowl. Enjoy! Recipe courtesy of Charleston Chef Service.

MHM Recipes

Buttermilk Blue Cornbread

MHM Recipes

Easy Skillet Cornbread

*For an 8 inch skillet Ingredients: 1 cup Marsh Hen Mill Cornmeal 1 egg 1 cup buttermilk 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 cup bacon grease Directions: Preheat oven to 425°F. Put well-seasoned 10-inch cast iron skillet with bacon grease in oven while it heats. Put first 5 ingredients in mixing bowl. (mix the dry ingredients, whisk the eggs into the buttermilk, then combine dry/wet ingredients). Pour bacon grease into the other ingredients, stirring as you pour (if you can manage it). Leave enough in the skillet to coat the bottom and sides. Pour entire mixture into the skillet. Place skillet on middle rack of oven; bake until cornbread is springy in the middle, browned and pulling away from the skillet on the sides (about 15-20 minutes). Remove from oven and let cool slightly before serving. Double recipe for a 10 inch skillet

MHM Recipes

Easy Polenta

Ingredients: 1 cup Marsh Hen Mill Polenta 4 cups chicken broth, vegetable broth, or water 1 teaspoon kosher salt 1 teaspoon black pepper 3.5 ounces Parmigiano-Reggiano cheese, grated (about 1 packed cups) 1/2 cup softened butter (4 ounces) Directions: Bring liquid to a boil in a medium saucepan over high. Stir in salt and pepper; remove from heat. Gradually add polenta, whisking constantly. Cover and let stand 45 minutes. Add cheese and butter, whisking vigorously to break up any lumps. And serve immediately. *Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.

MHM Recipes

Johnny Cake Bake

Ingredients: 1 cup Marsh Hen Mill Johnny Cakes Mix 2/3 cup of flour 1/4 tsp of salt 1 tsp of baking soda 1 cup of milk 3 tbsp of sugar 1 tbsp of melted butter 1 cup diced apples (peeled and cored) or 1 cup pureed pumpkin Directions: In a mixing bowl, stir together Marsh Hen Mill Johnny Cake Mix, flour, salt, and baking soda. Set aside. In a separate mixing bowl mix together milk, sugar, and melted butter. Blend flour mixture into wet ingredients. Add diced apples or pureed pumpkin. Stir well. Pour batter into pan, and sprinkle cinnamon and sugar over the batter just before baking. For a thicker cake, pour batter into a lightly greased 9x9 baking pan. Cook for about 1 hour at 350. For a thinner cake, use a 9x13 baking pan & put into a 350 oven for about 35-40 minutes.

MHM Recipes

Easy Farro

Ingredients: 1 1/2 cups Marsh Hen Mill Farro 4 cups water. Salt and pepper 2 tablespoons butter 2 bay leaves Directions: Bring a large pot of salted water to boil with the bay leaves. Add the farro to the boiling water and simmer, uncovered and stirring occasionally, until the grains are cooked through but still somewhat chewy, 30 to 40 minutes. Drain well and discard the bay leaves. Transfer to a serving bowl. Season with salt and pepper. Add the olive oil or butter and toss to combine. If you are making the farro ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container for up to 5 days. To Serve Hot Sauté cooked farro piccolo in olive oil with red onions and thyme. Add a splash of white wine and finish with cheese. Top with any roasted root vegetables. To Serve Cold Chill the cooked farro piccolo. Combine with chopped spinach or kale, roasted shallots, bell peppers, carrots and broccoli. sprinkle with salt and pepper and toss. Pour a vinaigrette onto salad. Taste for seasoning, adjusting as you like. *Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.

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