Rockin’ Rice Bowl with Peanut Butter Sauce & Chickpeas
By: Chef Brenda Wattles, RDN
Ingredients
9 pounds 8 oz edamame, frozen, shelled (2 gal 1 1/3 cups)
2 sprays nonstick cooking spray
12 pounds 8 oz brown rice, long-rain, parboiled (2 oz eq per serving) (1 gal 2 qt 1 1/3 cups)
320 fl oz water, hot (0.2 cup per 1 oz rice, dry) (2 gal 2qt)
10 pounds chickpeas, dry, canned, drained (USDA or Commercial) (1 gal 3 qt 1 ¼ cup (2 ¼ #10 cans))
4 pounds bok choy, fresh
10 pounds red bell peppers, fresh
7 pounds peanut butter, crunchy (3 qts ½ cup)
3 cups 2 tablespoons soy sauce, less sodium
3 cups 2 tablespoons rice vinegar, lightly seasoned
3 cups 2 tablespoons sesame oil
3 cups 2 tablespoons maple syrup
1 cup lime juice
1 tablespoon 1 teaspoon ginger, ground
2 tablespoons 2 teaspoons granulated garlic
1 cup hot chili sauce (such as sriracha)
Directions
This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit PeanutsinSchools.org.
Thaw Edamame: Thaw edamame under refrigeration for 12-24 hours. Hold at 41° F or lower.
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 foil. Bake for 1 hour 15 minutes or until water is absorbed.
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.
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.
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.
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 serving
| Calories | 617 | kcal | Total Dietary Fiber | 10 | g |
| Total Fat | 28 | g | Protein | 22 | g |
| Saturated Fat | 4 | g | Iron | 3 | mg |
| Trans Fat | 0 | g | Calcium | 81 | mg |
| Cholesterol | 0 | mg | Vitamin A | 2,372 | IU |
| Carbohydrate | 75 | g | Vitamin C | 71 | mg |
| Sugars | 8 | g | Sodium | 731 | mg |
| Components Per One Serving | |||||
| Meat/Meat ALT | 2.25 | oz. eq. | Fruit | 1/2 | cup(s) |
| Grain | 2 | oz. eq. | Milk | 1 | cup(s) |
| Vegetable(s) | 1/2 | cup(s) | |||
| Vegetable Subgroups | |||||
| Dark Green | 0 | cup(s) | Starchy | 0 | cup(s) |
| Red/Orange | 1/8 | cup(s) | Additional | 1/8 | cup(s) |
| Legumes | 0 | cup(s) | |||
| Components Per One Serving | (K-12 Legumes as Vegetables) | ||||
| Meat/Meat ALT | 1 | oz. eq. | Fruit | 0 | cup(s) |
| Grain | 2 | oz. eq. | Milk | 0 | cup(s) |
| Vegetable(s) | 3/4 | cup(s) | |||
| Vegetable Subgroups | |||||
| Dark Green | 0 | cup(s) | Starchy | 0 | cup(s) |
| Red/Orange | 1/8 | cup(s) | Other | 1/8 | cup(s) |
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