- Yield: 50
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
- 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. - 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: - Prepare diced cucumber and diced tomatoes. CCP: Cold hold at 41°F or below.
- Reduce feta to fine crumbles by chopping with a chef’s knife. CCP: Cold hold at
41°F or below. - 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. - 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
