Rainbow Rice

December 1, 2023

Ingredients

  • Brown rice, long-grain, regular, dry Weight 1 lb 4 oz Measure 3 cups
  • Brown and wild rice blend, dry Weight 10 oz Measure 1 ½ cups
  • Barley, quick pearl, dry Weight 13 ½ oz Measure 1 qt
  • Quinoa, dry Weight 6 ½ oz Measure 1 cup
  • Bulgur wheat, dry Weight 10 oz Measure 2 cups
  • Low-sodium chicken base Weight 2 ½ oz Measure ¼ cup 2 tsp
  • Fresh carrots, diced Weight 2 lb 8 oz Measure 2 qt
  • Fresh red bell pepper, diced Weight 2 lb 11 oz Measure 6 ½ cups
  • Extra virgin olive oil Measure 2 Tbsp 2 tsp
  • Kosher salt Measure 2 tsp
  • Frozen, cooked diced chicken, thawed, ½” pieces Weight 7 lb Measure 1 gal 3 qt
  • Fresh baby spinach, chopped Weight 1 lb 4 oz Measure 2 qt

Directions

  1. Combine brown rice, brown and wild rice blend, barley, water, and base in a stockpot. For 50 servings. add 2 ½ qt water and 2 Tbsp 2 tsp base. Reserve the remaining base for step 4.
  2. Heat to a rolling boil. Cook until water is absorbed, about 30-40 minutes. Stir once. Cover and cook for an additional 10 minutes over low heat. Fluff. Critical Control Point: Hold at 135 °F or higher.
  3. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy.
  4. Combine quinoa, bulgur wheat, water, and the remaining base in a stockpot. For 50 servings, add 1 qt 2 cups water and 2 Tbsp base. Bring to a boil. Reduce heat to low and stir occasionally. Simmer until water is completely absorbed, about 15 minutes.
    Note: When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will only appear when it is fully cooked. Critical Control Point: Hold at 135 °F or higher.
  5. Lightly coat the steam table pan (12” x 20” x 2 ½”) with pan release spray. Transfer vegetables to a steam table pan. For 50 servings, use 2 pans.
  6. Roast: Conventional oven: 375 °F 10 minutes, Convection oven: 350 °F for 10 minutes.
  7. Fold in rice/barley combination, quinoa/bulgur combination, chicken, and spinach. Return to oven and bake for 10 minutes. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  8. Critical Control Point: Hold for hot service at 135 °F or higher
  9. Portion with 8 fl oz spoodle (1 cup).

RECIPE NOTES

*See the Marketing Guide for purchasing information on foods that will change during
preparation or when a variation of the ingredient is available.