Rockin’ Rice Bowl
Chef & Dietitian Brenda Wattles
School Nutrition Consultant
Chef and registered dietitian Brenda Wattles works with a number of districts to elevate school lunch. With a mix of edamame, brown rice, chickpeas, vegetables and a kid-friendly Asian-style peanut sauce, this plant-based bowl was a winner with both students and foodservice directors. It’s easy to pack into a takeout container but can also be scooped onto a plate.
9½ lb. frozen, shelled edamame
12½ lb. long-grain brown rice
4 lb. bok choy
10 lb. red bell peppers
10 lb. cooked or canned and drained chickpeas
7 lb. crunchy peanut butter
3 cups plus 2 tbsp. reduced-sodium soy sauce
3 cups plus 2 tbsp. lightly seasoned rice wine vinegar
3 cups plus 2 tbsp. sesame oil
3 cups plus 2 tbsp. maple syrup
1 cup lime juice
4 tsp. ground ginger
2 tbsp. plus 2 tsp. granulated garlic
1 cup chili sauce (such as Sriracha)
- Thaw edamame and keep refrigerated for 12 to 24 hours.
- Cook rice; keep warm. Meanwhile, shred bok choy and slice bell peppers into thin strips. Steam vegetables for 5 to 7 minutes; drain. Combine steamed vegetables with edamame and drained chickpeas; hold in perforated steamtable pan.
- For sauce, in mixer, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, maple syrup, lime juice, ginger, garlic and chili sauce. Mix until smooth.
- Place sauce in steamtable pan. Cover and heat for 10 minutes; remove from steamer and whisk. Heat in steamer for 10 more minutes or until internal temperature reaches 135 F.
- To serve, combine 1 cup rice, ¾ cup mixed vegetables and ¼ cup sauce; spoon onto plate or into grab-and-go container.
Photo courtesy of National Peanut Board