Rockin’ Rice Bowl with Peanut Butter Sauce & Chickpeas

Directions

This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit PeanutsinSchools.org. Recipe created by Chef Brenda Wattles, RDN.
 
Directions:
  1. Thaw Edamame: Thaw edamame under refrigeration for 12-24 hours. Hold at 41° F or lower.   
  2. Cook Rice: Preheat oven to 350° F. For 100 – 1 cup servings: Spray 2 - 12” x 20” x 4” steamtable pans with cooking spray. Place 6 lb 4 oz rice and 1 gal 1 qt hot water in each pan. Stir to combine and cover tightly with foilBake for 1 hour 15 minutes or until water is absorbed.  
  3. Prepare and Steam Vegetables: Drain chickpeas. Shred Bok choy (makes about 1 gal 3 qt 1 ¼ cup, shredded). Slice bell peppers (makes about 2 gal 1 1/3 cups, shredded, packed). Place 3 perforated 12” x 20” x 4” perforated steamtable pans in 3 solid 12” x 20” x 6” steamtable pans to drain vegetables during cooking. Mix drained chickpeas, thawed edamame, shredded Bok choy and sliced bell peppers and divide into each perforated steamtable pan. Steam vegetables for 5-7 minutes. Batch cook vegetables for direct service. Do not hold in warmers for best quality. 
  4. Prepare Sauce: In a mixer, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, maple syrup, lime juice, ginger, granulated garlic, and chili sauce. Note: Sauce will look grainy when it begins to mix. Mix until smooth.
  5. Heat Sauce: Place sauce in a 12” x 20” x 4” steamtable pan. Cover and heat in the steamer for 10 minutes. Remove from steamer and whisk. Heat in steamer for 10 more minutes or until internal temperature reaches 135° F. Heat to 135° F or higher. Hold at 135° F or higher. 
  6. Serve: 1 cup (8 oz spoodle) rice, ¾ cup (6 oz spoodle/about 4.5 oz) vegetables, with ¼ cup (#16 scoop/about 2.28 oz) sauce. Hold at 135° F or higher. 
Note: Some kid taste testers suggested mixing ingredients together for service.
 
Nutrients Per One Serving (K-12):
Calories 617 kcal Total Fat 28 g Total Dietary Fiber 10 g Vitamin C 71 mg
Saturated Fat 4 g Trans Fat 0 g Protein 22 g Iron 3 mg
Sodium 731 mg Cholesterol 0 mg Vitamin A 2,372 IU      
Sugars 8 g Carbohydrate 75 g Calcium 81 mg      
 
Components Per One Serving (K-12 Legumes as M/MA):
Meat/Meat ALT Grain Vegetable(s) Fruit Milk
3 oz. eq.  2 oz. eq. 1/4 cups(s) 0 cup(s) 0 cup(s)
                   
 
Vegetable Subgroups:
Dark Green Red/Orange Legumes Starchy Additional
0 cups(s) 1/8 cups(s) 0 cups(s) 0 cup(s) 1/8 cup(s)
                   
 
Components Per One Serving (K-12 Legumes as Vegetable):
Meat/Meat ALT Grain Vegetable(s) Fruit Milk
1 oz. eq.  2 oz. eq. 3/4 cups(s) 0 cup(s) 0 cup(s)
                   
 
Vegetable Subgroups:
Dark Green Red/Orange Legumes Starchy Additional
0 cups(s) 1/8 cups(s) 1/2 cups(s) 0 cup(s) 1/8 cup(s)

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