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

Ideas and Innovation
coffee shop trailor graphic

A familiar face is coming to the roads of Rutgers University this fall: the Starbucks mermaid. The New Brunswick, N.J.-based school is testing a Starbucks truck throughout the upcoming semester, NJ.com reports . The company began testing trucks on college campuses in 2014, and now has mobile locations at Arizona State University, James Madison University in Virginia, East Carolina University in North Carolina and Sacramento State in California.

The trucks will serve the full lineup of Starbucks beverages that’s available at the outlet’s brick-and-mortar location at Rutgers,...

Industry News & Opinion

A study from Virginia Tech has found a connection between school meal participation and obesity in students. From data that predates the Healthy, Hunger-Free Kids Act , the findings raise questions over whether nutrition standards go far enough.

The research evaluated data from 1998 to 2007, comparing first through eighth grade students who partook in free and reduced-price lunch and those who qualified but opted out. Wen You, associate professor in the Department of Agriculture and Applied Economics at Virginia Tech, says she expected to validate theories that increased breakfast...

Industry News & Opinion

Buffalo Public Schools is turning to local chefs and a little competition to help create new menu items, the Buffalo News reports .

In October, local chefs will compete against each other and a team of seven to 10 students led by chef Bobby Anderson, a former contestant on “Hell’s Kitchen,” to create lunch recipes that comply with USDA nutritional requirements and use seasonal produce sourced locally.

“This Chef Challenge is another way to engage our youth in a fun, friendly competition with local area chefs who can help create appealing recipes that will be incorporated...

Industry News & Opinion

After being sued by the Services Employees International Union over its decision to change vendors from Sodexo to Morrison, the foodservice arm at Mayo Clinic continues to face backlash from staff.

Foodservice employees at the Rochester, Minn., hospital last week handed over a petition 1,200 signatures deep asking that they remain with their current employer, Fox 9 reports .

While a Mayo Clinic spokesperson said that staff will be given similar positions and pay rates under Morrison, SEIU Healthcare Minnesota—the union representing much of the hospital’s foodservice staff—...

FSD Resources