Rockin Rice Bowl with Peanut Butter Sauce & Chickpeas

Recipe created by Chef Brenda Wattles, RDN.

Components Per One Serving (Legumes as M/MA):

Meat/Meat

Vegetable Subgroups:

Dark

Components Per One Serving (Legumes as Vegetable):

Meat/Meat

Vegetable Subgroups:

Dark

Recipe makes 100 servings

Serving Size:

• 1 cup rice

• ¾ cup vegetables

• ¼ cup sauce

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 tablespoon Soy sauce, less sodium

• 3 cups 2 tablespoon rice vinegar, lightly seasoned

• 3 cups 2 tablespoon sesame oil

• 3 cups 2 tablespoon maple syrup

• 1 cup lime juice

• 1 tablespoon 1 teaspoon ginger, ground

• 2 tablespoon 2 teaspoon granulated garlic

• 1 cup hot chili sauce (such as sriracha)

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 foil. Bake 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” 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):

For more information about peanuts in school foodservice, visit PeanutsinSchools.org