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Greek Rice Bowl

Greek Rice Bowl
Greek
  • Yield: 50
Print Nutrition facts (per portion)

Nutrition facts (per portion)

  • Calories: 430
  • Carbohydrate Content: 39
  • Fat Content: 24
  • Protein Content: 17
  • Saturated Fat Content: 4

2016 Healthy Rice Bowl Contest winner, Stefanie Dove, RDN, CDN - School Nutrition Marketing Specialist at Loudoun County Public Schools

For a downloadable PDF of this recipe with complete nutritional information, click here (PDF).

Ingredients

  • 2 lb 12 oz Brown rice, parboiled (converted), uncooked
  • 1 gal Water, hot, nearly boiling
  • 3 lb 2 oz Chicken, boneless, fully cooked, diced
  • 3 qt, ½ cup Hummus, prepared
  • 3 qt, ½ cup Cucumbers, unpared, diced (½-inch dice suggested)
  • 3 qt, ½ cup Tomatoes, diced (½-inch dice suggested)
  • 12.5 oz Feta cheese, crumbles
  • 2 cups Black olive slices, drained
  • Dressing
  • 3 1/8 cups Oil, olive (preferred) or other vegetable oil
  • 2 cups Lemon juice (see Chef’s tip)
  • 2 cups Vinegar, red wine (or apple cider vinegar)

Instructions

  1. Combine rice and hot water in a 4-inch deep full-size pan, taking care to avoid burns
    from hot water; cover and place in preheated 350°F oven. Cook for 45 minutes; stir and
    check doneness. If necessary, cook 5-10 minutes longer until rice is fully cooked. Critical
    Control Point (CCP): Hot hold at 135°F or above.
  2. Heat chicken to 165°F for 15 seconds. Note: Follow the cooking instructions for chicken
    product used and adjust quantity of product as needed to produce 50 1-oz eq servings
    M/MA; for many products, this is more than 50 ounces of chicken product. CCP: Hot hold
    at 135°F or above.While chicken and rice are cooking:
  3. Prepare diced cucumber and diced tomatoes. CCP: Cold hold at 41°F or below.
  4. Reduce feta to fine crumbles by chopping with a chef’s knife. CCP: Cold hold at
    41°F or below.
  5. Combine the oil, vinegar, and lemon juice to make dressing or substitute commercially-prepared
    Greek salad dressing. Chef’s tip: Add the zest of lemons to dressing for flavor when using
    fresh lemon juice.
  6. To Serve: Portion a ½ cup (#8 scoop) of cooked rice in a bowl. On top of rice, portion:
    • 1 oz eq of diced chicken
    • 1 oz eq hummus
    • ¼ cup diced cucumbers
    • ¼ cup diced tomatoes
    • 2 teaspoons sliced olives
    • 2 teaspoons feta crumbles (¼ oz)
    • Serve with 1 ¾ fl oz of dressing
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