Wall Street Journal

Chefs around the country are making rice the star of the plate, using flavorful, high-quality grains from independent producers in the South

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:A few months later, chef Digby Stridiron, then based in Charleston, S.C., posted a
lineup of Congaree and Penn products on his own Instagram account. “Those rice
grits are everything!” he wrote." Carolina Shrimp and Crab Étouffée With Rice Grits —Adapted from Digby Stridiron, St. Croix, Virgin Islands