Baked Brown “Fried” Rice with Vegetables, Nassau County School District, Florida

Menu Part: 
Entree
Cuisine Type: 
Asian

Allyn Graves, director of food service for the district, says this recipe was created to help meet the USDA’s new meal regulations. Next school year, all grains served at lunch must be 100% whole grain rich. The district’s goal is to get to that this year, and this recipe is helping Graves achieve that goal. “We’re trying to go to more home cooked,” Graves says. “We’re also trying to use items we have on hand, like the brown rice.” The “fried” rice is served with an Orange Chipotle Fusion Chicken. The recipe, which was developed last year, was further tweaked over the summer. More soy and garlic and less ginger are being used this year. “Younger children take food based on color, and this dish has great color,” Graves says. “This dish is nutritious, it tastes good and it helps us meet the new regs.”
 

Ingredients

2 lb. + 12 oz. long-grain brown rice, parboiled
1¼ gal. hot water
4 medium onions
7 lb. peas and carrots, frozen
3 lb. corn, frozen
8 oz. soy sauce
¼ cup granulated garlic
3 tbsp. ground ginger
¾ cup vegetable oil blend
¼ cup salt
1 tbsp. ground black pepper

Orange chipotle fusion chicken
12 lb. + 5 oz. whole-grain chicken tenders
Midas Orange Chipotle Sauce as needed 

Steps

  1. Preheat oven to 350°F.
  2. Cook rice according to package.
  3. Chop onion.
  4. Add onion and frozen vegetables to pan, and cook in oven for 10 minutes.
  5. Meanwhile, mix together soy sauce, garlic, ginger, oil, salt and pepper.
  6. In large bowl, mix together vegetables, rice and sauce. Mix thoroughly.
  7. Return to oven for 10 minutes.
  8. Serve with Orange Chipotle Fusion Chicken (recipe below).

Orange chipotle fusion chicken

  1. In 350°F convection oven, place frozen chicken on lined sheet pan and cook for 8 to 12 minutes.
  2. Lightly coat chicken with sauce before serving. 

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Ideas and Innovation
idea bulb innovation concept

There’s no feeling quite like the “spark of inspiration” that Dawn Aubrey , associate director of housing for dining services at the University of Illinois, cites in this month’s Steal This Idea-themed cover story. That rush of blood and endorphins to the brain when everything comes together is like nothing else, and often finds me falling over furniture because I’m so excited to start putting plans into action. Unfortunately, I also bruise easily.

Throughout this issue, we’ve highlighted stealable ideas in all realms of noncommercial foodservice, from protein-focused sides to...

Managing Your Business
empty drive thru window

The University of Vermont Medical Center cafes often overflowed with diners at lunchtime. But adding another cafe wouldn’t be enough. “We definitely needed another place for people,” says Garden Atrium supervisor Tanya McDonald.

That’s why the UVM Medical Center this fall opened a takeout window in its new Garden Atrium cafe, a part of the design scheme before the cafe even opened last year.

Not wanting to pressure the staff—and struggling with technological delays—dining services began with a monthslong soft launch, opening the takeout window to about 200 employees through...

Ideas and Innovation
university michigan hat coffee cookies

When it comes to fostering engagement in sustainability efforts, you can step up and do the work, or wait for it to happen to you, says Keith Soster, director of sustainability and student engagement for the University of Michigan in Ann Arbor. Here’s a look at Soster’s job description, and how the position has redefined the program.

Q: How did your position come to be?

A: Before Michigan Dining went through a reorganization, requests for student and community partnerships went to whoever could be reached. They wanted someone to be the face of student and community connections—...

FSD Resources