2009 National School Lunch Week Recipes
Friday
TERIYAKI RICE BOWL
YIELD: 50 servings
ELEMENTARY PER SERVING: Cals 269, Chol 15 mg, Sodium 1442 mg, Fiber 5.49 g, Iron 2.50 mg, Calcium 76.86 mg, Vit A 904 RE, Vit C 83.97 mg, Prot 12.07 g, Carb 48.79 g, Fat 3.07 g, Sat Fat 0.99 g
SECONDARY PER SERVING: Cals 384, Chol 15 mg, Sodium 1449 mg, Fiber 7.64 g, Iron 3.12 mg, Calcium 96.94 mg, Vit A 909 RE, Vit C 86.53 mg, Prot 14.89 g, Carb 72.70 g, Fat 3.99 g, Sat Fat 1.17 g
INGREDIENTS
Fresh red pepper, 1/2 “ sliced – 10.5 cups
Carrots, frozen – 14 cups
Fresh pea pods – 10.5 cups
Fresh broccoli, florets – 16 cups
Teriyaki seasoned beef strips – 9.5 lbs
Vegetable Oil
Rice, Brown, Long, Cooked – 11 lb (Elementary) 22 lb (Secondary)
Teriyaki Sauce – 1.5 qt + 2 oz
Green onions, green and white, sliced on bias – 1.5 lb
DIRECTIONS
1. Prepare no more than 50 portions per batch. Sauté red pepper strips in oil for 4 minutes. Remove from heat. Keep warm.
2. Add carrots, pea pods, and broccoli to steamtable pan (12” x 20” x 2 ½ “). For 50 servings use 2 pans. For 100 servings use 4 pans. Steam vegetable mix for or cook according to package directions.
3. Add sautéed red pepper strips to vegetable mix. Critical Control Point: Hold for hot service at 135 °F or higher
4. (If raw) Sauté beef strips in oil for 2-3 minutes. Critical Control Point: Heat to 165° F or higher for at least 15 seconds. Critical Control Point: Hold for hot service at 135° F or higher.
5. (If precooked) Place beef strips in a steam table pan (12” x 20” x 2 ½ “). For 50 servings use 2 pans. For 100 servings use 4 pans.
Critical Control Point: Heat beef strips or cook according to package directions to 165°F or higher for at least 15 seconds. CCP: Hold for hot service at 135° F or higher.
6. Place rice in each steam table pan (12” x 20” x 2 ½ “). For 50 servings use 2 pans. For 100 servings use 4 pans.
7. Pour water over rice.
8. Cover pans tightly.
9. Bake:
Conventional Oven: 350°F for 30 minutes
Convection Oven: 325°F for 30 minutes
Steamer: 5lbs pressure for 25 minutes
Critical Control Point: Hold for hot service at 135° F or higher.
10. Critical Control Point: Heat Teriyaki sauce to 135°F.
Critical Control Point: Hold for hot service at 135° F or higher.
11. Portion rice with No. 8 scoop (1/2 cup) (Elementary) No. 4 scoop (1 cup) (Secondary) into bowl
12. Portion mixed vegetables with No. 4 scoop (1 cup) on top of rice
13. Portion beef strips with No. 10 scoop (3 oz) on top of vegetables
14. Portion teriyaki sauce with 1 oz ladle on top of beef
15. Garnish with 2 No. 32 scoop (2 Tbsp) of green onions
Critical Control Point: Hold for hot service at 135° F or higher.
Recipe courtesy of USA Rice Federation
Recipe analysis: SNA Regional Directors, Nutrikids
