Rainbow Rice
Recipe by Georgia Department Of Education
Servings
50 servings
Prep time
10 minutes
Cooking time
30 minutes
Calories
135kcal
Servings
50 Rainbow Rice
Total time
50 minutes
Meal Components: Meat-Red/Orange Vegetable-Other Vegetable-Grains
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. Combine carrots, red peppers, oil, and salt. Toss to coat.
6. 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.
7. Roast: Conventional oven: 375 °F 10 minutes, Convection oven: 350 °F for 10 minutes.
8. 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.
9. Critical Control Point: Hold for hot service at 135 °F or higher
10. 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.
