Rainbow Rice USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
This delicious combination of five different whole grains, three vegetables, and chicken makes for a tasty entrée on any menu.
CACFP CREDITING INFORMATION
1 cup (8 fl oz spoodle) provides 2 oz equivalent meat/meat alternate, ¼ cup vegetable, and 1 oz equivalent grains.
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Ingredients
 

25 Servings

    Weight

    • 10 oz Brown rice, long-grain, regular, dry
    • 5 oz Brown and wild rice blend, dry
    • 7 oz Barley, quick pearl, dry
    • 3½ oz Quinoa, dry
    • 5 oz Bulgur wheat, dry
    • - - Low-sodium chicken base
    • 1 lb 4 oz *Fresh carrots, diced
    • 1 lb 5½ oz *Fresh red bell pepper, diced
    • - - Extra virgin olive oil
    • - - Kosher salt
    • 3½ lb Frozen, cooked diced chicken, thawed, ½” pieces
    • 10 oz *Fresh baby spinach, chopped

    Measure

    • 1½ cups Brown rice, long-grain, regular, dry
    • ¾ cup Brown and wild rice blend, dry
    • 2 cups Barley, quick pearl, dry
    • ½ cup Quinoa, dry
    • 1 cup Bulgur wheat, dry
    • 2 Tbsp 1 tsp Low-sodium chicken base
    • 1 qt *Fresh carrots, diced
    • 3¼ cups *Fresh red bell pepper, diced
    • 1 Tbsp 1 tsp Extra virgin olive oil
    • 1 tsp Kosher salt
    • 3 qt 2 cups Frozen, cooked diced chicken, thawed, ½” pieces
    • 1 qt *Fresh baby spinach, chopped

    50 Servings

      Weight

      • 1 lb 4 oz Brown rice, long-grain, regular, dry
      • 10 oz Brown and wild rice blend, dry
      • 13½ oz Barley, quick pearl, dry
      • 6½ oz Quinoa, dry
      • 10 oz Bulgur wheat, dry
      • 2½ oz Low-sodium chicken base
      • 2 lb 8 oz *Fresh carrots, diced
      • 2 lb 11 oz *Fresh red bell pepper, diced
      • - - Extra virgin olive oil
      • - - Kosher salt
      • 7 lb Frozen, cooked diced chicken, thawed, ½” pieces
      • 1 lb 4 oz *Fresh baby spinach, chopped

      Measure

      • 3 cups Brown rice, long-grain, regular, dry
      • 1½ cups Brown and wild rice blend, dry
      • 1 qt Barley, quick pearl, dry
      • 1 cup Quinoa, dry
      • 2 cups Bulgur wheat, dry
      • ¼ cup 2 tsp Low-sodium chicken base
      • 2 qt *Fresh carrots, diced
      • 6½ cups *Fresh red bell pepper, diced
      • 2 Tbsp 2 tsp Extra virgin olive oil
      • 2 tsp Kosher salt
      • 1 gal 3 qt Frozen, cooked diced chicken, thawed, ½” pieces
      • 2 qt *Fresh baby spinach, chopped

      Quantity
       

      25 Servings

        Weight

        • 10 oz Brown rice, long-grain, regular, dry
        • 5 oz Brown and wild rice blend, dry
        • 7 oz Barley, quick pearl, dry
        • 3½ oz Quinoa, dry
        • 5 oz Bulgur wheat, dry
        • - - Low-sodium chicken base
        • 1 lb 4 oz *Fresh carrots, diced
        • 1 lb 5½ oz *Fresh red bell pepper, diced
        • - - Extra virgin olive oil
        • - - Kosher salt
        • 3½ lb Frozen, cooked diced chicken, thawed, ½” pieces
        • 10 oz *Fresh baby spinach, chopped

        Measure

        • 1½ cups Brown rice, long-grain, regular, dry
        • ¾ cup Brown and wild rice blend, dry
        • 2 cups Barley, quick pearl, dry
        • ½ cup Quinoa, dry
        • 1 cup Bulgur wheat, dry
        • 2 Tbsp 1 tsp Low-sodium chicken base
        • 1 qt *Fresh carrots, diced
        • 3¼ cups *Fresh red bell pepper, diced
        • 1 Tbsp 1 tsp Extra virgin olive oil
        • 1 tsp Kosher salt
        • 3 qt 2 cups Frozen, cooked diced chicken, thawed, ½” pieces
        • 1 qt *Fresh baby spinach, chopped

        50 Servings

          Weight

          • 1 lb 4 oz Brown rice, long-grain, regular, dry
          • 10 oz Brown and wild rice blend, dry
          • 13½ oz Barley, quick pearl, dry
          • 6½ oz Quinoa, dry
          • 10 oz Bulgur wheat, dry
          • 2½ oz Low-sodium chicken base
          • 2 lb 8 oz *Fresh carrots, diced
          • 2 lb 11 oz *Fresh red bell pepper, diced
          • - - Extra virgin olive oil
          • - - Kosher salt
          • 7 lb Frozen, cooked diced chicken, thawed, ½” pieces
          • 1 lb 4 oz *Fresh baby spinach, chopped

          Measure

          • 3 cups Brown rice, long-grain, regular, dry
          • 1½ cups Brown and wild rice blend, dry
          • 1 qt Barley, quick pearl, dry
          • 1 cup Quinoa, dry
          • 2 cups Bulgur wheat, dry
          • ¼ cup 2 tsp Low-sodium chicken base
          • 2 qt *Fresh carrots, diced
          • 6½ cups *Fresh red bell pepper, diced
          • 2 Tbsp 2 tsp Extra virgin olive oil
          • 2 tsp Kosher salt
          • 1 gal 3 qt Frozen, cooked diced chicken, thawed, ½” pieces
          • 2 qt *Fresh baby spinach, chopped

          Ingredients
           

          25 Servings

            Weight

            • 10 oz Brown rice, long-grain, regular, dry
            • 5 oz Brown and wild rice blend, dry
            • 7 oz Barley, quick pearl, dry
            • 3½ oz Quinoa, dry
            • 5 oz Bulgur wheat, dry
            • - - Low-sodium chicken base
            • 1 lb 4 oz *Fresh carrots, diced
            • 1 lb 5½ oz *Fresh red bell pepper, diced
            • - - Extra virgin olive oil
            • - - Kosher salt
            • 3½ lb Frozen, cooked diced chicken, thawed, ½” pieces
            • 10 oz *Fresh baby spinach, chopped

            Measure

            • 1½ cups Brown rice, long-grain, regular, dry
            • ¾ cup Brown and wild rice blend, dry
            • 2 cups Barley, quick pearl, dry
            • ½ cup Quinoa, dry
            • 1 cup Bulgur wheat, dry
            • 2 Tbsp 1 tsp Low-sodium chicken base
            • 1 qt *Fresh carrots, diced
            • 3¼ cups *Fresh red bell pepper, diced
            • 1 Tbsp 1 tsp Extra virgin olive oil
            • 1 tsp Kosher salt
            • 3 qt 2 cups Frozen, cooked diced chicken, thawed, ½” pieces
            • 1 qt *Fresh baby spinach, chopped

            50 Servings

              Weight

              • 1 lb 4 oz Brown rice, long-grain, regular, dry
              • 10 oz Brown and wild rice blend, dry
              • 13½ oz Barley, quick pearl, dry
              • 6½ oz Quinoa, dry
              • 10 oz Bulgur wheat, dry
              • 2½ oz Low-sodium chicken base
              • 2 lb 8 oz *Fresh carrots, diced
              • 2 lb 11 oz *Fresh red bell pepper, diced
              • - - Extra virgin olive oil
              • - - Kosher salt
              • 7 lb Frozen, cooked diced chicken, thawed, ½” pieces
              • 1 lb 4 oz *Fresh baby spinach, chopped

              Measure

              • 3 cups Brown rice, long-grain, regular, dry
              • 1½ cups Brown and wild rice blend, dry
              • 1 qt Barley, quick pearl, dry
              • 1 cup Quinoa, dry
              • 2 cups Bulgur wheat, dry
              • ¼ cup 2 tsp Low-sodium chicken base
              • 2 qt *Fresh carrots, diced
              • 6½ cups *Fresh red bell pepper, diced
              • 2 Tbsp 2 tsp Extra virgin olive oil
              • 2 tsp Kosher salt
              • 1 gal 3 qt Frozen, cooked diced chicken, thawed, ½” pieces
              • 2 qt *Fresh baby spinach, chopped

              Quantity
               

              25 Servings

                Weight

                • 10 oz Brown rice, long-grain, regular, dry
                • 5 oz Brown and wild rice blend, dry
                • 7 oz Barley, quick pearl, dry
                • 3½ oz Quinoa, dry
                • 5 oz Bulgur wheat, dry
                • - - Low-sodium chicken base
                • 1 lb 4 oz *Fresh carrots, diced
                • 1 lb 5½ oz *Fresh red bell pepper, diced
                • - - Extra virgin olive oil
                • - - Kosher salt
                • 3½ lb Frozen, cooked diced chicken, thawed, ½” pieces
                • 10 oz *Fresh baby spinach, chopped

                Measure

                • 1½ cups Brown rice, long-grain, regular, dry
                • ¾ cup Brown and wild rice blend, dry
                • 2 cups Barley, quick pearl, dry
                • ½ cup Quinoa, dry
                • 1 cup Bulgur wheat, dry
                • 2 Tbsp 1 tsp Low-sodium chicken base
                • 1 qt *Fresh carrots, diced
                • 3¼ cups *Fresh red bell pepper, diced
                • 1 Tbsp 1 tsp Extra virgin olive oil
                • 1 tsp Kosher salt
                • 3 qt 2 cups Frozen, cooked diced chicken, thawed, ½” pieces
                • 1 qt *Fresh baby spinach, chopped

                50 Servings

                  Weight

                  • 1 lb 4 oz Brown rice, long-grain, regular, dry
                  • 10 oz Brown and wild rice blend, dry
                  • 13½ oz Barley, quick pearl, dry
                  • 6½ oz Quinoa, dry
                  • 10 oz Bulgur wheat, dry
                  • 2½ oz Low-sodium chicken base
                  • 2 lb 8 oz *Fresh carrots, diced
                  • 2 lb 11 oz *Fresh red bell pepper, diced
                  • - - Extra virgin olive oil
                  • - - Kosher salt
                  • 7 lb Frozen, cooked diced chicken, thawed, ½” pieces
                  • 1 lb 4 oz *Fresh baby spinach, chopped

                  Measure

                  • 3 cups Brown rice, long-grain, regular, dry
                  • 1½ cups Brown and wild rice blend, dry
                  • 1 qt Barley, quick pearl, dry
                  • 1 cup Quinoa, dry
                  • 2 cups Bulgur wheat, dry
                  • ¼ cup 2 tsp Low-sodium chicken base
                  • 2 qt *Fresh carrots, diced
                  • 6½ cups *Fresh red bell pepper, diced
                  • 2 Tbsp 2 tsp Extra virgin olive oil
                  • 2 tsp Kosher salt
                  • 1 gal 3 qt Frozen, cooked diced chicken, thawed, ½” pieces
                  • 2 qt *Fresh baby spinach, chopped
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 10 oz Brown rice, long-grain, regular, dry
                    • 5 oz Brown and wild rice blend, dry
                    • 7 oz Barley, quick pearl, dry
                    • 3½ oz Quinoa, dry
                    • 5 oz Bulgur wheat, dry
                    • - - Low-sodium chicken base
                    • 1 lb 4 oz *Fresh carrots, diced
                    • 1 lb 5½ oz *Fresh red bell pepper, diced
                    • - - Extra virgin olive oil
                    • - - Kosher salt
                    • 3½ lb Frozen, cooked diced chicken, thawed, ½” pieces
                    • 10 oz *Fresh baby spinach, chopped

                    Measure

                    • 1½ cups Brown rice, long-grain, regular, dry
                    • ¾ cup Brown and wild rice blend, dry
                    • 2 cups Barley, quick pearl, dry
                    • ½ cup Quinoa, dry
                    • 1 cup Bulgur wheat, dry
                    • 2 Tbsp 1 tsp Low-sodium chicken base
                    • 1 qt *Fresh carrots, diced
                    • 3¼ cups *Fresh red bell pepper, diced
                    • 1 Tbsp 1 tsp Extra virgin olive oil
                    • 1 tsp Kosher salt
                    • 3 qt 2 cups Frozen, cooked diced chicken, thawed, ½” pieces
                    • 1 qt *Fresh baby spinach, chopped

                    50 Servings

                      Weight

                      • 1 lb 4 oz Brown rice, long-grain, regular, dry
                      • 10 oz Brown and wild rice blend, dry
                      • 13½ oz Barley, quick pearl, dry
                      • 6½ oz Quinoa, dry
                      • 10 oz Bulgur wheat, dry
                      • 2½ oz Low-sodium chicken base
                      • 2 lb 8 oz *Fresh carrots, diced
                      • 2 lb 11 oz *Fresh red bell pepper, diced
                      • - - Extra virgin olive oil
                      • - - Kosher salt
                      • 7 lb Frozen, cooked diced chicken, thawed, ½” pieces
                      • 1 lb 4 oz *Fresh baby spinach, chopped

                      Measure

                      • 3 cups Brown rice, long-grain, regular, dry
                      • 1½ cups Brown and wild rice blend, dry
                      • 1 qt Barley, quick pearl, dry
                      • 1 cup Quinoa, dry
                      • 2 cups Bulgur wheat, dry
                      • ¼ cup 2 tsp Low-sodium chicken base
                      • 2 qt *Fresh carrots, diced
                      • 6½ cups *Fresh red bell pepper, diced
                      • 2 Tbsp 2 tsp Extra virgin olive oil
                      • 2 tsp Kosher salt
                      • 1 gal 3 qt Frozen, cooked diced chicken, thawed, ½” pieces
                      • 2 qt *Fresh baby spinach, chopped

                      Quantity
                       

                      25 Servings

                        Weight

                        • 10 oz Brown rice, long-grain, regular, dry
                        • 5 oz Brown and wild rice blend, dry
                        • 7 oz Barley, quick pearl, dry
                        • 3½ oz Quinoa, dry
                        • 5 oz Bulgur wheat, dry
                        • - - Low-sodium chicken base
                        • 1 lb 4 oz *Fresh carrots, diced
                        • 1 lb 5½ oz *Fresh red bell pepper, diced
                        • - - Extra virgin olive oil
                        • - - Kosher salt
                        • 3½ lb Frozen, cooked diced chicken, thawed, ½” pieces
                        • 10 oz *Fresh baby spinach, chopped

                        Measure

                        • 1½ cups Brown rice, long-grain, regular, dry
                        • ¾ cup Brown and wild rice blend, dry
                        • 2 cups Barley, quick pearl, dry
                        • ½ cup Quinoa, dry
                        • 1 cup Bulgur wheat, dry
                        • 2 Tbsp 1 tsp Low-sodium chicken base
                        • 1 qt *Fresh carrots, diced
                        • 3¼ cups *Fresh red bell pepper, diced
                        • 1 Tbsp 1 tsp Extra virgin olive oil
                        • 1 tsp Kosher salt
                        • 3 qt 2 cups Frozen, cooked diced chicken, thawed, ½” pieces
                        • 1 qt *Fresh baby spinach, chopped

                        50 Servings

                          Weight

                          • 1 lb 4 oz Brown rice, long-grain, regular, dry
                          • 10 oz Brown and wild rice blend, dry
                          • 13½ oz Barley, quick pearl, dry
                          • 6½ oz Quinoa, dry
                          • 10 oz Bulgur wheat, dry
                          • 2½ oz Low-sodium chicken base
                          • 2 lb 8 oz *Fresh carrots, diced
                          • 2 lb 11 oz *Fresh red bell pepper, diced
                          • - - Extra virgin olive oil
                          • - - Kosher salt
                          • 7 lb Frozen, cooked diced chicken, thawed, ½” pieces
                          • 1 lb 4 oz *Fresh baby spinach, chopped

                          Measure

                          • 3 cups Brown rice, long-grain, regular, dry
                          • 1½ cups Brown and wild rice blend, dry
                          • 1 qt Barley, quick pearl, dry
                          • 1 cup Quinoa, dry
                          • 2 cups Bulgur wheat, dry
                          • ¼ cup 2 tsp Low-sodium chicken base
                          • 2 qt *Fresh carrots, diced
                          • 6½ cups *Fresh red bell pepper, diced
                          • 2 Tbsp 2 tsp Extra virgin olive oil
                          • 2 tsp Kosher salt
                          • 1 gal 3 qt Frozen, cooked diced chicken, thawed, ½” pieces
                          • 2 qt *Fresh baby spinach, chopped
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 10 oz Brown rice, long-grain, regular, dry
                            • 5 oz Brown and wild rice blend, dry
                            • 7 oz Barley, quick pearl, dry
                            • 3½ oz Quinoa, dry
                            • 5 oz Bulgur wheat, dry
                            • - - Low-sodium chicken base
                            • 1 lb 4 oz *Fresh carrots, diced
                            • 1 lb 5½ oz *Fresh red bell pepper, diced
                            • - - Extra virgin olive oil
                            • - - Kosher salt
                            • 3½ lb Frozen, cooked diced chicken, thawed, ½” pieces
                            • 10 oz *Fresh baby spinach, chopped

                            Measure

                            • 1½ cups Brown rice, long-grain, regular, dry
                            • ¾ cup Brown and wild rice blend, dry
                            • 2 cups Barley, quick pearl, dry
                            • ½ cup Quinoa, dry
                            • 1 cup Bulgur wheat, dry
                            • 2 Tbsp 1 tsp Low-sodium chicken base
                            • 1 qt *Fresh carrots, diced
                            • 3¼ cups *Fresh red bell pepper, diced
                            • 1 Tbsp 1 tsp Extra virgin olive oil
                            • 1 tsp Kosher salt
                            • 3 qt 2 cups Frozen, cooked diced chicken, thawed, ½” pieces
                            • 1 qt *Fresh baby spinach, chopped

                            50 Servings

                              Weight

                              • 1 lb 4 oz Brown rice, long-grain, regular, dry
                              • 10 oz Brown and wild rice blend, dry
                              • 13½ oz Barley, quick pearl, dry
                              • 6½ oz Quinoa, dry
                              • 10 oz Bulgur wheat, dry
                              • 2½ oz Low-sodium chicken base
                              • 2 lb 8 oz *Fresh carrots, diced
                              • 2 lb 11 oz *Fresh red bell pepper, diced
                              • - - Extra virgin olive oil
                              • - - Kosher salt
                              • 7 lb Frozen, cooked diced chicken, thawed, ½” pieces
                              • 1 lb 4 oz *Fresh baby spinach, chopped

                              Measure

                              • 3 cups Brown rice, long-grain, regular, dry
                              • 1½ cups Brown and wild rice blend, dry
                              • 1 qt Barley, quick pearl, dry
                              • 1 cup Quinoa, dry
                              • 2 cups Bulgur wheat, dry
                              • ¼ cup 2 tsp Low-sodium chicken base
                              • 2 qt *Fresh carrots, diced
                              • 6½ cups *Fresh red bell pepper, diced
                              • 2 Tbsp 2 tsp Extra virgin olive oil
                              • 2 tsp Kosher salt
                              • 1 gal 3 qt Frozen, cooked diced chicken, thawed, ½” pieces
                              • 2 qt *Fresh baby spinach, chopped

                              Quantity
                               

                              25 Servings

                                Weight

                                • 10 oz Brown rice, long-grain, regular, dry
                                • 5 oz Brown and wild rice blend, dry
                                • 7 oz Barley, quick pearl, dry
                                • 3½ oz Quinoa, dry
                                • 5 oz Bulgur wheat, dry
                                • - - Low-sodium chicken base
                                • 1 lb 4 oz *Fresh carrots, diced
                                • 1 lb 5½ oz *Fresh red bell pepper, diced
                                • - - Extra virgin olive oil
                                • - - Kosher salt
                                • 3½ lb Frozen, cooked diced chicken, thawed, ½” pieces
                                • 10 oz *Fresh baby spinach, chopped

                                Measure

                                • 1½ cups Brown rice, long-grain, regular, dry
                                • ¾ cup Brown and wild rice blend, dry
                                • 2 cups Barley, quick pearl, dry
                                • ½ cup Quinoa, dry
                                • 1 cup Bulgur wheat, dry
                                • 2 Tbsp 1 tsp Low-sodium chicken base
                                • 1 qt *Fresh carrots, diced
                                • 3¼ cups *Fresh red bell pepper, diced
                                • 1 Tbsp 1 tsp Extra virgin olive oil
                                • 1 tsp Kosher salt
                                • 3 qt 2 cups Frozen, cooked diced chicken, thawed, ½” pieces
                                • 1 qt *Fresh baby spinach, chopped

                                50 Servings

                                  Weight

                                  • 1 lb 4 oz Brown rice, long-grain, regular, dry
                                  • 10 oz Brown and wild rice blend, dry
                                  • 13½ oz Barley, quick pearl, dry
                                  • 6½ oz Quinoa, dry
                                  • 10 oz Bulgur wheat, dry
                                  • 2½ oz Low-sodium chicken base
                                  • 2 lb 8 oz *Fresh carrots, diced
                                  • 2 lb 11 oz *Fresh red bell pepper, diced
                                  • - - Extra virgin olive oil
                                  • - - Kosher salt
                                  • 7 lb Frozen, cooked diced chicken, thawed, ½” pieces
                                  • 1 lb 4 oz *Fresh baby spinach, chopped

                                  Measure

                                  • 3 cups Brown rice, long-grain, regular, dry
                                  • 1½ cups Brown and wild rice blend, dry
                                  • 1 qt Barley, quick pearl, dry
                                  • 1 cup Quinoa, dry
                                  • 2 cups Bulgur wheat, dry
                                  • ¼ cup 2 tsp Low-sodium chicken base
                                  • 2 qt *Fresh carrots, diced
                                  • 6½ cups *Fresh red bell pepper, diced
                                  • 2 Tbsp 2 tsp Extra virgin olive oil
                                  • 2 tsp Kosher salt
                                  • 1 gal 3 qt Frozen, cooked diced chicken, thawed, ½” pieces
                                  • 2 qt *Fresh baby spinach, chopped
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 10 oz Brown rice, long-grain, regular, dry
                                    • 5 oz Brown and wild rice blend, dry
                                    • 7 oz Barley, quick pearl, dry
                                    • 3½ oz Quinoa, dry
                                    • 5 oz Bulgur wheat, dry
                                    • - - Low-sodium chicken base
                                    • 1 lb 4 oz *Fresh carrots, diced
                                    • 1 lb 5½ oz *Fresh red bell pepper, diced
                                    • - - Extra virgin olive oil
                                    • - - Kosher salt
                                    • 3½ lb Frozen, cooked diced chicken, thawed, ½” pieces
                                    • 10 oz *Fresh baby spinach, chopped

                                    Measure

                                    • 1½ cups Brown rice, long-grain, regular, dry
                                    • ¾ cup Brown and wild rice blend, dry
                                    • 2 cups Barley, quick pearl, dry
                                    • ½ cup Quinoa, dry
                                    • 1 cup Bulgur wheat, dry
                                    • 2 Tbsp 1 tsp Low-sodium chicken base
                                    • 1 qt *Fresh carrots, diced
                                    • 3¼ cups *Fresh red bell pepper, diced
                                    • 1 Tbsp 1 tsp Extra virgin olive oil
                                    • 1 tsp Kosher salt
                                    • 3 qt 2 cups Frozen, cooked diced chicken, thawed, ½” pieces
                                    • 1 qt *Fresh baby spinach, chopped

                                    50 Servings

                                      Weight

                                      • 1 lb 4 oz Brown rice, long-grain, regular, dry
                                      • 10 oz Brown and wild rice blend, dry
                                      • 13½ oz Barley, quick pearl, dry
                                      • 6½ oz Quinoa, dry
                                      • 10 oz Bulgur wheat, dry
                                      • 2½ oz Low-sodium chicken base
                                      • 2 lb 8 oz *Fresh carrots, diced
                                      • 2 lb 11 oz *Fresh red bell pepper, diced
                                      • - - Extra virgin olive oil
                                      • - - Kosher salt
                                      • 7 lb Frozen, cooked diced chicken, thawed, ½” pieces
                                      • 1 lb 4 oz *Fresh baby spinach, chopped

                                      Measure

                                      • 3 cups Brown rice, long-grain, regular, dry
                                      • 1½ cups Brown and wild rice blend, dry
                                      • 1 qt Barley, quick pearl, dry
                                      • 1 cup Quinoa, dry
                                      • 2 cups Bulgur wheat, dry
                                      • ¼ cup 2 tsp Low-sodium chicken base
                                      • 2 qt *Fresh carrots, diced
                                      • 6½ cups *Fresh red bell pepper, diced
                                      • 2 Tbsp 2 tsp Extra virgin olive oil
                                      • 2 tsp Kosher salt
                                      • 1 gal 3 qt Frozen, cooked diced chicken, thawed, ½” pieces
                                      • 2 qt *Fresh baby spinach, chopped

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 10 oz Brown rice, long-grain, regular, dry
                                        • 5 oz Brown and wild rice blend, dry
                                        • 7 oz Barley, quick pearl, dry
                                        • 3½ oz Quinoa, dry
                                        • 5 oz Bulgur wheat, dry
                                        • - - Low-sodium chicken base
                                        • 1 lb 4 oz *Fresh carrots, diced
                                        • 1 lb 5½ oz *Fresh red bell pepper, diced
                                        • - - Extra virgin olive oil
                                        • - - Kosher salt
                                        • 3½ lb Frozen, cooked diced chicken, thawed, ½” pieces
                                        • 10 oz *Fresh baby spinach, chopped

                                        Measure

                                        • 1½ cups Brown rice, long-grain, regular, dry
                                        • ¾ cup Brown and wild rice blend, dry
                                        • 2 cups Barley, quick pearl, dry
                                        • ½ cup Quinoa, dry
                                        • 1 cup Bulgur wheat, dry
                                        • 2 Tbsp 1 tsp Low-sodium chicken base
                                        • 1 qt *Fresh carrots, diced
                                        • 3¼ cups *Fresh red bell pepper, diced
                                        • 1 Tbsp 1 tsp Extra virgin olive oil
                                        • 1 tsp Kosher salt
                                        • 3 qt 2 cups Frozen, cooked diced chicken, thawed, ½” pieces
                                        • 1 qt *Fresh baby spinach, chopped

                                        50 Servings

                                          Weight

                                          • 1 lb 4 oz Brown rice, long-grain, regular, dry
                                          • 10 oz Brown and wild rice blend, dry
                                          • 13½ oz Barley, quick pearl, dry
                                          • 6½ oz Quinoa, dry
                                          • 10 oz Bulgur wheat, dry
                                          • 2½ oz Low-sodium chicken base
                                          • 2 lb 8 oz *Fresh carrots, diced
                                          • 2 lb 11 oz *Fresh red bell pepper, diced
                                          • - - Extra virgin olive oil
                                          • - - Kosher salt
                                          • 7 lb Frozen, cooked diced chicken, thawed, ½” pieces
                                          • 1 lb 4 oz *Fresh baby spinach, chopped

                                          Measure

                                          • 3 cups Brown rice, long-grain, regular, dry
                                          • 1½ cups Brown and wild rice blend, dry
                                          • 1 qt Barley, quick pearl, dry
                                          • 1 cup Quinoa, dry
                                          • 2 cups Bulgur wheat, dry
                                          • ¼ cup 2 tsp Low-sodium chicken base
                                          • 2 qt *Fresh carrots, diced
                                          • 6½ cups *Fresh red bell pepper, diced
                                          • 2 Tbsp 2 tsp Extra virgin olive oil
                                          • 2 tsp Kosher salt
                                          • 1 gal 3 qt Frozen, cooked diced chicken, thawed, ½” pieces
                                          • 2 qt *Fresh baby spinach, chopped
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Combine brown rice, brown and wild rice blend, barley, water, and base in stockpot.
                                            For 25 servings, add 1 qt 1 cup water and 1 Tbsp 1 tsp base.
                                            For 50 servings. add 2½ qt water and 2 Tbsp 2 tsp base.
                                            Reserve remaining base for step 4.
                                          • Heat to a rolling boil. Cook until water is absorbed, about 30-40 minutes. Stir once. Cover and cook an additional 10 minutes over low heat. Fluff.
                                            Critical Control Point: Hold at 135 °F or higher.
                                          • Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy.
                                          • Combine quinoa, bulgur wheat, water, and remaining base in a stockpot.
                                            For 25 servings, add 3 cups water and 1 Tbsp base.
                                            For 50 servings, add 1 qt 2 cups water and 2 Tbsp base.
                                            Bring to a boil. Reduce heat to low and stir occasionally. Simmer until water is completely absorbed, about 15 minutes.
                                            Note: When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will only appear when it is fully cooked.
                                            Critical Control Point: Hold at 135 °F or higher.
                                          • Combine carrots, red peppers, oil, and salt. Toss to coat.
                                          • Lightly coat steam table pan (12” x 20” x 2½”) with pan release spray. Transfer vegetables to steam table pan.
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Roast:
                                            Conventional oven: 375 °F 10 minutes
                                            Convection oven: 350 °F for 10 minutes
                                          • Fold in rice/barley combination, quinoa/bulgur combination, chicken, and spinach. Return to oven and bake for 10 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.
                                          • Portion with 8 fl oz spoodle (1 cup).

                                          Nutrition INFORMATION

                                          Rainbow Rice USDA Recipe for Child Care Centers
                                          Amount Per Serving
                                           
                                          1 cup (8 fl oz spoodle)
                                          Calories
                                          232.21
                                          Total Fat
                                           
                                          4.15
                                          g
                                          6
                                          %
                                          Saturated Fat
                                           
                                          1.01
                                          g
                                          6
                                          %
                                          Cholesterol
                                           
                                          55.41
                                          mg
                                          18
                                          %
                                          Sodium
                                           
                                          159.37
                                          mg
                                          7
                                          %
                                          Total Carbohydrate
                                           
                                          28.16
                                          g
                                          9
                                          %
                                          Dietary Fiber
                                           
                                          4.5
                                          g
                                          19
                                          %
                                          Protein
                                           
                                          22.22
                                          g
                                          44
                                          %
                                          Vitamin A
                                           
                                          5414.43
                                          IU
                                          108
                                          %
                                          Vitamin C
                                           
                                          37.41
                                          mg
                                          45
                                          %
                                          Calcium
                                           
                                          28.5
                                          mg
                                          3
                                          %
                                          Iron
                                           
                                          3.46
                                          mg
                                          19
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          25 Servings:
                                          Carrots: 1 lb 8 oz
                                          Red bell peppers: 1 lb 11 oz
                                          Baby spinach: 11½ oz
                                          50 Servings:
                                          Carrots: 3 lb
                                          Red bell peppers: 3 lb 6 oz
                                          Baby spinach: 1 lb 7 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
                                          Yield / Volume
                                          25 Servings:
                                          About 10 lb
                                          About 1 gal 2 qt/1 steam table pan
                                          50 Servings:
                                          About 19 lb
                                          About 2 gal 2 qt/2 steam table pans