Rockin’ Rice Bowl with Peanut Butter Sauce & Chickpeas
By By: Chef Brenda Wattles, RDN
Enjoy a veggie rice peanut butter bowl for a nutritious and flavorful meal.
Ingredients
- 9 pounds 8 oz edamame, frozen, shelled (2 gal 1 1/3 cups)
- 2 sprays nonstick cooking spray
- 12 pounds 8 oz brown rice, long-rain, parboiled (2 oz eq per serving) (1 gal 2 qt 1 1/3 cups)
- 320 fl oz water, hot (0.2 cup per 1 oz rice, dry) (2 gal 2qt)
- 10 pounds chickpeas, dry, canned, drained (USDA or Commercial) (1 gal 3 qt 1 ¼ cup (2 ¼ #10 cans))
- 4 pounds bok choy, fresh
- 10 pounds red bell peppers, fresh
- 7 pounds peanut butter, crunchy (3 qts ½ cup)
- 3 cups 2 tablespoons soy sauce, less sodium
- 3 cups 2 tablespoons rice vinegar, lightly seasoned
- 3 cups 2 tablespoons sesame oil
- 3 cups 2 tablespoons maple syrup
- 1 cup lime juice
- 1 tablespoon 1 teaspoon ginger, ground
- 2 tablespoons 2 teaspoons granulated garlic
- 1 cup hot chili sauce (such as sriracha)
Nutrients Per Serving
| Calories: | 617 |
|---|---|
| Saturated Fat: | 4 g |
| Carbohydrates: | 75 g |
| Cholesterol: | 0 mg |
Directions
- This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit PeanutsinSchools.org.
- Thaw Edamame: Thaw edamame under refrigeration for 12-24 hours. Hold at 41° F or lower.
- Cook Rice: Preheat oven to 350° F. For 100 – 1 cup servings: Spray 2 – 12” x 20” x 4” steamtable pans with cooking spray. Place 6 lb 4 oz rice and 1 gal 1 qt hot water in each pan. Stir to combine and cover tightly with foil. Bake for 1 hour 15 minutes or until water is absorbed.
- Prepare and Steam Vegetables: Drain chickpeas. Shred Bok choy (makes about 1 gal 3 qt 1 ¼ cup, shredded). Slice bell peppers (makes about 2 gal 1 1/3 cups, shredded, packed). Place 3 perforated 12” x 20” x 4” perforated steamtable pans in 3 solid 12” x 20” x 6” steamtable pans to drain vegetables during cooking. Mix drained chickpeas, thawed edamame, shredded Bok choy and sliced bell peppers and divide into each perforated steamtable pan. Steam vegetables for 5-7 minutes. Batch cook vegetables for direct service. Do not hold in warmers for best quality.
- Prepare Sauce: In a mixer, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, maple syrup, lime juice, ginger, granulated garlic, and chili sauce. Note: Sauce will look grainy when it begins to mix. Mix until smooth.
- Heat Sauce: Place sauce in a 12” x 20” x 4” steamtable pan. Cover and heat in the steamer for 10 minutes. Remove from steamer and whisk. Heat in steamer for 10 more minutes or until internal temperature reaches 135° F. Heat to 135° F or higher. Hold at 135° F or higher.
- Serve: 1 cup (8 oz spoodle) rice, ¾ cup (6 oz spoodle/about 4.5 oz) vegetables, with ¼ cup (#16 scoop/about 2.28 oz) sauce. Hold at 135° F or higher.
- Note: Some kid taste testers suggested mixing ingredients together for service.
Nutrients Per Serving
| Calories: | 617 |
|---|---|
| Saturated Fat: | 4 g |
| Carbohydrates: | 75 g |
| Cholesterol: | 0 mg |
