Thai Rice Bowl with Sweet Pickles and Chili-Lime Dressing

Menu Part: 
Cuisine Type: 

Robin Asbell
Culinary instructor and cookbook author

September is Whole Grains Month, the appropriate time to celebrate grain bowls. Natural foods chef Robin Asbell chooses brown rice for this bowl, but other grains can be substituted, including farro, bulgur wheat or barley. Small amounts of tuna round out the dish, and a bright chili-lime dressing, shredded cabbage and sweet pickles add a punch of heat, crunch and tang.


1/4 cup fresh lime juice
2 tbsp. sugar
2 tbsp. soy sauce
1 med. red jalapeno, chopped and seeded
4 (5-ounce) cans tuna in oil, liquid reserved
2 med. scallions, chopped and divided
4 cups cooked brown rice
2 cups finely shredded cabbage
12 small sweet pickles
1/4 cup torn cilantro leaves, for garnish


1. For dressing: In small bowl, stir together lime juice, sugar, soy sauce and jalapeno. Drain tuna and reserve 2 tablespoons of tuna liquid. Incorporate liquid into dressing and stir.

2. Place tuna in medium bowl and break up. If needed, drizzle with 1/4 cup dressing. Add half the scallions and toss to mix.

3. To serve, in each individual bowl, place one-fourth the rice; drizzle with remaining dressing. Arrange the prepared tuna, cabbage and sweet pickles on top. Garnish with remaining scallions and cilantro leaves.

More From FoodService Director

Managing Your Business
management team

Last week’s NACUFS National Conference proved to be a treasure trove of management and staffing takeaways. Here are a few we noted at the annual event , held this year in Providence, R.I.

1. Make it scalable

When explaining something new to staff, instead of asking, “You got it?” or “You with me?” have employees rate how well they understand the new material on a scale of 1 to 10, said Ron Paul, a senior consulting partner for Partners in Leadership, during a session on building accountability in the workplace. People are likely to say yes even when they don’t fully grasp what you’...

Ideas and Innovation
song break

Once per month in a daily huddle, we dedicate a few minutes for the staff to sing a short song. The staff has responded so positively to this. They now bring costumes and other props. It's a few short minutes, but the payoff has been tremendous.

Photo courtesy of iStock

Ideas and Innovation
plastic straws

An item about the size of a pencil has become the latest target in foodservice operators’ sustainability plans. Though small, plastic straws are said to have a large impact on the environment, with Americans using approximately 500 million straws each day, according to a release from Chicago’s Shedd Aquarium, which temporarily ditched plastic straws as part of an Earth Day promotion this year.

In recent months, a growing number of eateries and cities across the United States have scrapped plastic straws. In July, Seattle enacted a ban on plastic straws and utensils, requiring...

Industry News & Opinion

Medford High School in Medford, Mass., is looking to add an orchard to its campus, Wicked Local reports.

The idea for the orchard was brought forth by students looking to help combat food insecurity. They are working with the school’s nutritionist to make the orchard a reality.

If planted, the orchard would be located inside the school’s courtyard and would grow fruits such as apples, paw paws, blueberries, peaches and plums. It would also include an outdoor classroom space.

The school committee signed off on the project last year; however, some administrators are...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code