Spicy Soo Foo with Portobellos & Spinach

Serves: 
8 servings

Soo Foo is a product made of a blend of nine ingredients including long grain brown rice, brown lentils, wheatberries, oats, barley, black lentils, rye berries, green lentils and buckwheat. The product is a great option for vegan dishes and helps the health factor of this dish, which also features sun-dried tomatoes, potobello mushrooms and baby spinach.

Ingredients

4 oz. sun-dried tomatoes, julienned
1/4 cup oil blend: 20% olive oil, 80% canola
2 lbs. Soo Foo blend (brown rice, grains and lentils)
11/4 oz. garlic cloves, minced
1/2 oz. Serrano chili pepper, finely chopped
1 tsp. red crushed pepper
12 oz. portobello mushrooms, 3/16-in. sliced
41/4 oz. baby spinach
1/4 cup sweet basil, julienned
2 tsp. kosher salt
1 tsp. black pepper
Parmesan cheese, grated, to taste

Steps

1. Soak the sundried tomatoes in 1 cup hot water. In large sauté pan, heat oil for 1 min.

2. Add sundried tomatoes and ½ soaking liquid; cook for 3 to 4 mins. to extract
flavor and color. Add garlic, serranos and red pepper and stir quickly to avoid burning garlic.

3. Add sliced mushrooms and spinach.

4. Pour cooked soo foo into pan with sundried tomatoes and combine over medium heat. Stir to coat soo foo well.

5. Add basil leaves, salt and pepper and serve grated Parmesan on side.

Recipe by Dwight Collins, University of California-Santa Cruz

More From FoodService Director

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

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...

FSD Resources