Rainbow Rice USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
NSLP/SBP CREDITING INFORMATION
1 cup (8 fl oz spoodle) provides 2 oz equivalent meat, ⅛ cup dark green vegetable, ⅛ cup red/orange vegetable, and 1 oz equivalent grains.
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Ingredients
 

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

    100 Servings

      Weight

      • 2 lb 8 oz Brown rice, long-grain, regular, dry
      • 1 lb 4 oz Brown and wild rice blend, dry
      • 1 lb 11 oz Barley, quick pearl, dry
      • 13 oz Quinoa, dry
      • 1 lb 3½ oz Bulgur wheat, dry
      • 5 oz Low-sodium chicken base
      • 5 lb *Fresh carrots, diced
      • 5 lb 6 oz *Fresh red bell pepper, diced
      • - - Extra virgin olive oil
      • - - Kosher salt
      • 14 lb Frozen, cooked diced chicken, thawed, ½" pieces
      • 2 lb 8 oz *Fresh baby spinach, chopped

      Measure

      • 1 qt 2 cups Brown rice, long-grain, regular, dry
      • 3 cups Brown and wild rice blend, dry
      • 2 qt Barley, quick pearl, dry
      • 2 cups Quinoa, dry
      • 1 qt Bulgur wheat, dry
      • ½ cup 1⅓ Tbsp Low-sodium chicken base
      • 1 gal *Fresh carrot, diced
      • 3 qt 1 cup *Fresh red bell pepper, diced
      • 4 Tbsp 4 tsp Extra virgin olive oil
      • 1 Tbsp 1 tsp Kosher salt
      • 3 gal 2 qt Frozen, cooked diced chicken, thawed, ½" pieces
      • 1 gal *Fresh baby spinach, chopped

      Quantity
       

      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

        100 Servings

          Weight

          • 2 lb 8 oz Brown rice, long-grain, regular, dry
          • 1 lb 4 oz Brown and wild rice blend, dry
          • 1 lb 11 oz Barley, quick pearl, dry
          • 13 oz Quinoa, dry
          • 1 lb 3½ oz Bulgur wheat, dry
          • 5 oz Low-sodium chicken base
          • 5 lb *Fresh carrots, diced
          • 5 lb 6 oz *Fresh red bell pepper, diced
          • - - Extra virgin olive oil
          • - - Kosher salt
          • 14 lb Frozen, cooked diced chicken, thawed, ½" pieces
          • 2 lb 8 oz *Fresh baby spinach, chopped

          Measure

          • 1 qt 2 cups Brown rice, long-grain, regular, dry
          • 3 cups Brown and wild rice blend, dry
          • 2 qt Barley, quick pearl, dry
          • 2 cups Quinoa, dry
          • 1 qt Bulgur wheat, dry
          • ½ cup 1⅓ Tbsp Low-sodium chicken base
          • 1 gal *Fresh carrot, diced
          • 3 qt 1 cup *Fresh red bell pepper, diced
          • 4 Tbsp 4 tsp Extra virgin olive oil
          • 1 Tbsp 1 tsp Kosher salt
          • 3 gal 2 qt Frozen, cooked diced chicken, thawed, ½" pieces
          • 1 gal *Fresh baby spinach, chopped

          Ingredients
           

          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

            100 Servings

              Weight

              • 2 lb 8 oz Brown rice, long-grain, regular, dry
              • 1 lb 4 oz Brown and wild rice blend, dry
              • 1 lb 11 oz Barley, quick pearl, dry
              • 13 oz Quinoa, dry
              • 1 lb 3½ oz Bulgur wheat, dry
              • 5 oz Low-sodium chicken base
              • 5 lb *Fresh carrots, diced
              • 5 lb 6 oz *Fresh red bell pepper, diced
              • - - Extra virgin olive oil
              • - - Kosher salt
              • 14 lb Frozen, cooked diced chicken, thawed, ½" pieces
              • 2 lb 8 oz *Fresh baby spinach, chopped

              Measure

              • 1 qt 2 cups Brown rice, long-grain, regular, dry
              • 3 cups Brown and wild rice blend, dry
              • 2 qt Barley, quick pearl, dry
              • 2 cups Quinoa, dry
              • 1 qt Bulgur wheat, dry
              • ½ cup 1⅓ Tbsp Low-sodium chicken base
              • 1 gal *Fresh carrot, diced
              • 3 qt 1 cup *Fresh red bell pepper, diced
              • 4 Tbsp 4 tsp Extra virgin olive oil
              • 1 Tbsp 1 tsp Kosher salt
              • 3 gal 2 qt Frozen, cooked diced chicken, thawed, ½" pieces
              • 1 gal *Fresh baby spinach, chopped

              Quantity
               

              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

                100 Servings

                  Weight

                  • 2 lb 8 oz Brown rice, long-grain, regular, dry
                  • 1 lb 4 oz Brown and wild rice blend, dry
                  • 1 lb 11 oz Barley, quick pearl, dry
                  • 13 oz Quinoa, dry
                  • 1 lb 3½ oz Bulgur wheat, dry
                  • 5 oz Low-sodium chicken base
                  • 5 lb *Fresh carrots, diced
                  • 5 lb 6 oz *Fresh red bell pepper, diced
                  • - - Extra virgin olive oil
                  • - - Kosher salt
                  • 14 lb Frozen, cooked diced chicken, thawed, ½" pieces
                  • 2 lb 8 oz *Fresh baby spinach, chopped

                  Measure

                  • 1 qt 2 cups Brown rice, long-grain, regular, dry
                  • 3 cups Brown and wild rice blend, dry
                  • 2 qt Barley, quick pearl, dry
                  • 2 cups Quinoa, dry
                  • 1 qt Bulgur wheat, dry
                  • ½ cup 1⅓ Tbsp Low-sodium chicken base
                  • 1 gal *Fresh carrot, diced
                  • 3 qt 1 cup *Fresh red bell pepper, diced
                  • 4 Tbsp 4 tsp Extra virgin olive oil
                  • 1 Tbsp 1 tsp Kosher salt
                  • 3 gal 2 qt Frozen, cooked diced chicken, thawed, ½" pieces
                  • 1 gal *Fresh baby spinach, chopped
                  *See Marketing Guide

                  Ingredients
                   

                  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

                    100 Servings

                      Weight

                      • 2 lb 8 oz Brown rice, long-grain, regular, dry
                      • 1 lb 4 oz Brown and wild rice blend, dry
                      • 1 lb 11 oz Barley, quick pearl, dry
                      • 13 oz Quinoa, dry
                      • 1 lb 3½ oz Bulgur wheat, dry
                      • 5 oz Low-sodium chicken base
                      • 5 lb *Fresh carrots, diced
                      • 5 lb 6 oz *Fresh red bell pepper, diced
                      • - - Extra virgin olive oil
                      • - - Kosher salt
                      • 14 lb Frozen, cooked diced chicken, thawed, ½" pieces
                      • 2 lb 8 oz *Fresh baby spinach, chopped

                      Measure

                      • 1 qt 2 cups Brown rice, long-grain, regular, dry
                      • 3 cups Brown and wild rice blend, dry
                      • 2 qt Barley, quick pearl, dry
                      • 2 cups Quinoa, dry
                      • 1 qt Bulgur wheat, dry
                      • ½ cup 1⅓ Tbsp Low-sodium chicken base
                      • 1 gal *Fresh carrot, diced
                      • 3 qt 1 cup *Fresh red bell pepper, diced
                      • 4 Tbsp 4 tsp Extra virgin olive oil
                      • 1 Tbsp 1 tsp Kosher salt
                      • 3 gal 2 qt Frozen, cooked diced chicken, thawed, ½" pieces
                      • 1 gal *Fresh baby spinach, chopped

                      Quantity
                       

                      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

                        100 Servings

                          Weight

                          • 2 lb 8 oz Brown rice, long-grain, regular, dry
                          • 1 lb 4 oz Brown and wild rice blend, dry
                          • 1 lb 11 oz Barley, quick pearl, dry
                          • 13 oz Quinoa, dry
                          • 1 lb 3½ oz Bulgur wheat, dry
                          • 5 oz Low-sodium chicken base
                          • 5 lb *Fresh carrots, diced
                          • 5 lb 6 oz *Fresh red bell pepper, diced
                          • - - Extra virgin olive oil
                          • - - Kosher salt
                          • 14 lb Frozen, cooked diced chicken, thawed, ½" pieces
                          • 2 lb 8 oz *Fresh baby spinach, chopped

                          Measure

                          • 1 qt 2 cups Brown rice, long-grain, regular, dry
                          • 3 cups Brown and wild rice blend, dry
                          • 2 qt Barley, quick pearl, dry
                          • 2 cups Quinoa, dry
                          • 1 qt Bulgur wheat, dry
                          • ½ cup 1⅓ Tbsp Low-sodium chicken base
                          • 1 gal *Fresh carrot, diced
                          • 3 qt 1 cup *Fresh red bell pepper, diced
                          • 4 Tbsp 4 tsp Extra virgin olive oil
                          • 1 Tbsp 1 tsp Kosher salt
                          • 3 gal 2 qt Frozen, cooked diced chicken, thawed, ½" pieces
                          • 1 gal *Fresh baby spinach, chopped
                          *See Marketing Guide

                          Ingredients
                           

                          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

                            100 Servings

                              Weight

                              • 2 lb 8 oz Brown rice, long-grain, regular, dry
                              • 1 lb 4 oz Brown and wild rice blend, dry
                              • 1 lb 11 oz Barley, quick pearl, dry
                              • 13 oz Quinoa, dry
                              • 1 lb 3½ oz Bulgur wheat, dry
                              • 5 oz Low-sodium chicken base
                              • 5 lb *Fresh carrots, diced
                              • 5 lb 6 oz *Fresh red bell pepper, diced
                              • - - Extra virgin olive oil
                              • - - Kosher salt
                              • 14 lb Frozen, cooked diced chicken, thawed, ½" pieces
                              • 2 lb 8 oz *Fresh baby spinach, chopped

                              Measure

                              • 1 qt 2 cups Brown rice, long-grain, regular, dry
                              • 3 cups Brown and wild rice blend, dry
                              • 2 qt Barley, quick pearl, dry
                              • 2 cups Quinoa, dry
                              • 1 qt Bulgur wheat, dry
                              • ½ cup 1⅓ Tbsp Low-sodium chicken base
                              • 1 gal *Fresh carrot, diced
                              • 3 qt 1 cup *Fresh red bell pepper, diced
                              • 4 Tbsp 4 tsp Extra virgin olive oil
                              • 1 Tbsp 1 tsp Kosher salt
                              • 3 gal 2 qt Frozen, cooked diced chicken, thawed, ½" pieces
                              • 1 gal *Fresh baby spinach, chopped

                              Quantity
                               

                              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

                                100 Servings

                                  Weight

                                  • 2 lb 8 oz Brown rice, long-grain, regular, dry
                                  • 1 lb 4 oz Brown and wild rice blend, dry
                                  • 1 lb 11 oz Barley, quick pearl, dry
                                  • 13 oz Quinoa, dry
                                  • 1 lb 3½ oz Bulgur wheat, dry
                                  • 5 oz Low-sodium chicken base
                                  • 5 lb *Fresh carrots, diced
                                  • 5 lb 6 oz *Fresh red bell pepper, diced
                                  • - - Extra virgin olive oil
                                  • - - Kosher salt
                                  • 14 lb Frozen, cooked diced chicken, thawed, ½" pieces
                                  • 2 lb 8 oz *Fresh baby spinach, chopped

                                  Measure

                                  • 1 qt 2 cups Brown rice, long-grain, regular, dry
                                  • 3 cups Brown and wild rice blend, dry
                                  • 2 qt Barley, quick pearl, dry
                                  • 2 cups Quinoa, dry
                                  • 1 qt Bulgur wheat, dry
                                  • ½ cup 1⅓ Tbsp Low-sodium chicken base
                                  • 1 gal *Fresh carrot, diced
                                  • 3 qt 1 cup *Fresh red bell pepper, diced
                                  • 4 Tbsp 4 tsp Extra virgin olive oil
                                  • 1 Tbsp 1 tsp Kosher salt
                                  • 3 gal 2 qt Frozen, cooked diced chicken, thawed, ½" pieces
                                  • 1 gal *Fresh baby spinach, chopped
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  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

                                    100 Servings

                                      Weight

                                      • 2 lb 8 oz Brown rice, long-grain, regular, dry
                                      • 1 lb 4 oz Brown and wild rice blend, dry
                                      • 1 lb 11 oz Barley, quick pearl, dry
                                      • 13 oz Quinoa, dry
                                      • 1 lb 3½ oz Bulgur wheat, dry
                                      • 5 oz Low-sodium chicken base
                                      • 5 lb *Fresh carrots, diced
                                      • 5 lb 6 oz *Fresh red bell pepper, diced
                                      • - - Extra virgin olive oil
                                      • - - Kosher salt
                                      • 14 lb Frozen, cooked diced chicken, thawed, ½" pieces
                                      • 2 lb 8 oz *Fresh baby spinach, chopped

                                      Measure

                                      • 1 qt 2 cups Brown rice, long-grain, regular, dry
                                      • 3 cups Brown and wild rice blend, dry
                                      • 2 qt Barley, quick pearl, dry
                                      • 2 cups Quinoa, dry
                                      • 1 qt Bulgur wheat, dry
                                      • ½ cup 1⅓ Tbsp Low-sodium chicken base
                                      • 1 gal *Fresh carrot, diced
                                      • 3 qt 1 cup *Fresh red bell pepper, diced
                                      • 4 Tbsp 4 tsp Extra virgin olive oil
                                      • 1 Tbsp 1 tsp Kosher salt
                                      • 3 gal 2 qt Frozen, cooked diced chicken, thawed, ½" pieces
                                      • 1 gal *Fresh baby spinach, chopped

                                      Quantity
                                       

                                      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

                                        100 Servings

                                          Weight

                                          • 2 lb 8 oz Brown rice, long-grain, regular, dry
                                          • 1 lb 4 oz Brown and wild rice blend, dry
                                          • 1 lb 11 oz Barley, quick pearl, dry
                                          • 13 oz Quinoa, dry
                                          • 1 lb 3½ oz Bulgur wheat, dry
                                          • 5 oz Low-sodium chicken base
                                          • 5 lb *Fresh carrots, diced
                                          • 5 lb 6 oz *Fresh red bell pepper, diced
                                          • - - Extra virgin olive oil
                                          • - - Kosher salt
                                          • 14 lb Frozen, cooked diced chicken, thawed, ½" pieces
                                          • 2 lb 8 oz *Fresh baby spinach, chopped

                                          Measure

                                          • 1 qt 2 cups Brown rice, long-grain, regular, dry
                                          • 3 cups Brown and wild rice blend, dry
                                          • 2 qt Barley, quick pearl, dry
                                          • 2 cups Quinoa, dry
                                          • 1 qt Bulgur wheat, dry
                                          • ½ cup 1⅓ Tbsp Low-sodium chicken base
                                          • 1 gal *Fresh carrot, diced
                                          • 3 qt 1 cup *Fresh red bell pepper, diced
                                          • 4 Tbsp 4 tsp Extra virgin olive oil
                                          • 1 Tbsp 1 tsp Kosher salt
                                          • 3 gal 2 qt Frozen, cooked diced chicken, thawed, ½" pieces
                                          • 1 gal *Fresh baby spinach, chopped
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Combine brown rice, brown and wild rice blend, barley, water, and base in stockpot.
                                            For 50 servings. add 2½ qt water and 2 Tbsp 2 tsp base.
                                            For 100 servings, add 1 gal 1 qt water and L cup 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 50 servings, add 1 qt 2 cups water and 2 Tbsp base.
                                            For 100 servings, add 3 qt water and ¼ cup 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 50 servings, use 2 pans.
                                            For 100 servings, use 4 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

                                          Nutrition Facts
                                          Rainbow Rice USDA Recipe for Schools
                                          Amount Per Serving 1 cup (8 fl oz spoodle)
                                          Calories 232.21 Calories from Fat 37
                                          % Daily Value*
                                          Total Fat 4.15g6%
                                          Saturated Fat 1.01g6%
                                          Cholesterol 55.41mg18%
                                          Sodium 159.37mg7%
                                          Total Carbohydrate 28.16g9%
                                          Dietary Fiber 4.5g19%
                                          Protein 22.22g44%
                                          Vitamin A 5414.43IU108%
                                          Vitamin C 37.41mg45%
                                          Calcium 28.5mg3%
                                          Iron 3.46mg19%
                                          *
                                          *Marketing Guide
                                          50 Servings:
                                          Carrots: 3 lb
                                          Red bell peppers: 3 lb 6 oz
                                          Baby spinach: 1 lb 7 oz
                                          100 Servings:
                                          Carrots: 6 lb
                                          Red bell peppers: 6 lb 12 oz
                                          Bably spinach: 2 lb 14 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
                                          50 Servings:
                                          About 19 lb
                                          About 2 gal 2 qt/2 steam table pans
                                          100 Servings:
                                          About 38 lb 8 oz
                                          About 5 gal/4 steam table pans