Tuscan Rice

Serves: 
12

Fragrant rice is topped with prosciutto and goat cheese in this artfully arranged dish. Bruschetta, roasted tomato and fennel finish the dish nicely.

Ingredients

1 1⁄3 cups onion, julienned
2 tbsp. olive oil
1 1⁄4 cups fennel, julienned
1⁄4 cup garlic, minced
2 3⁄4 cups canned diced tomatoes, drained
1 1⁄4 cups sun-dried tomatoes in oil, drained, julienned
3 cups white wine
5 lb. rice, cooked
1 3⁄4 cups black olives, sliced
2 cups fresh basil, julienned
1 cup pine nuts, toasted
1 cup prosciutto, julienned
2⁄3 cup goat cheese, crumbled
Fresh basil, as needed
24 slices garlic bruschetta
24 tomato slices, oven-roasted
12 pieces grilled fennel with tops

Steps

1. In a large skillet over high heat, sauté onions in oil until tender. Add fennel and garlic and sauté another minute. Add canned and sun-dried tomatoes and heat through.

2. Add wine to pan and reduce by 3⁄4.

3. Stir in rice and olives and heat through. Stir in basil and pine nuts, and remove from heat. Season to taste.

4. Per serving: Arrange 12⁄3  cups rice mixture on a plate. Top with prosciutto, goat cheese and basil. Garnish with bruschetta, roasted tomato slices and fennel. Serve.

More From FoodService Director

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

FSD Resources