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-123 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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