Recipe

Rice Bowl with California Raisins and Walnuts

Details

Yields 10 quarts
Serves: 25
Serving size: (1 grains/breads + 1 meat)

INGREDIENTS

4 qt. Water
1-1/2 qt. Uncooked Brown Rice
1 qt. Cubed Carrots
1 pt. Frozen Peas, thawed
1-1/2 qt. California Raisins
3 tbsp. Ground Oregano
Pepper, to taste
3/4 c. Walnuts
4 lb. 11 ounces Chicken, in strips or chunks
1 pt. Chopped Onion
1/4 c. Vegetable Oil
1 pt. Chopped Green Pepper

DIRECTIONS

1. Bring water to boil. Add rice and carrots. Reduce heat and simmer until water is absorbed.
2. Add peas, raisins, oregano and salt just before rice is done. Season with pepper to taste. Stir in walnuts.
3. Cook chicken and onion in hot oil until chicken is no longer transparent. Stir in green pepper; cook 2 minutes more.
4. Add rice mixture and heat through. Serve hot.

Special Tips: Season with basil and garlic powder for an Italian flavor or soy sauce and ginger for an Oriental twist.

Nutrition Information (per serving)

Calories 450(20% from fat); Total Fat 10g (sat 2g, mono 3g, poly 4g); Cholesterol 55mg; Protein 24g; Carbohydrates 68g; Fiber 6g; Iron 3mg; Sodium 85mg; Calcium 69mg

This recipe is found in the following categories:

School Foodservice

Lunch