Red Rice Tian


A simple rice dish with enticing aromas and intriguing flavors. Served in a gratin dish, this makes a lovely presentation.


3 cups cooked red Himalayan rice
1 1⁄2 cups canned chick peas, drained
2 cups plum tomatoes, seeded and chopped
1⁄2 cup Niçoise olives
1 tbsp. garlic, minced
3 eggs, beaten
2 tbsp. olive oil
2 cups parmesan, grated


1. In a large bowl, toss red rice, chick peas, tomatoes, olives, garlic, eggs and olive oil. Stir in half the parmesan; season with salt and pepper.

2. Transfer rice to a small (8-10 in.) oiled gratin dish (for two) and bake at 350° F oven about 15 min. Sprinkle top with parmesan; return to oven until mixture is set and cheese is browned, another 5-10 min.

More From FoodService Director

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

FSD Resources