Energizing Edamame & Rice Shaker
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: advanced
Servings: 50
Ingredients
½ gal+1 qt+ ½ cup (12 ½ cups total) Rockin´ Roasted Chickpeas (optional for early childcare)
4 pounds + 12 ounces (¾ gallon + ½ cup) Edamame, shelled, cooked, tempered
6 pounds + 4 ounces Rice, Brown, dry
1 gallon + 1 quart Water
5 pounds + 4 ounces (¾ gallon + ½ cup) Pepper, bell, green or red variety, diced, fresh or frozen
4 pounds + 8 ounces (¾ gallon + ½ cup) Corn, frozen, thawed
8 pounds + 5 ounces (¾ gallon + ½ cup) Mandarin Oranges, canned, drained
Optional Sesame Dressing
1 pint + 1 1/8 cups Olive or Vegetable Oil
1 cup + 2 teaspoons Vinegar, rice
1 cup + 2 teaspoons Sugar
1 cup Soy Sauce, reduced sodium
1 tablespoon Pepper, black
1 tablespoon Sesame Oil (optional)
Servings: 100
Ingredients
1 ½ gal + 1 cup (25 cups total) Rockin´ Roasted Chickpeas (optional for early childcare)
9 pounds + 8 ounces ( 1 ½ gallons + 1 cup) Edamame, shelled, cooked, tempered
12 pounds + 8 ounces Rice, Brown, dry
2 ½ gallons Water
10 pounds + 8 ounces (1 ½ gallons + 1 cup) Pepper, bell, green or red variety, diced, fresh or frozen
9 pounds + 4 ounces (1 ½ gallons + 1 cup) Corn, frozen, thawed
16 pounds + 10 ounces (1 ½ gallons + 1 cup) Mandarin Oranges, canned, drained
Optional Sesame Dressing
1 quart + 2 ¼ cups Olive or Vegetable Oil
1 pint+ 1 ½ tablespoons Vinegar, rice
1 pint + 1 ½ tablespoons Sugar
2 cups Soy Sauce, reduced sodium
2 tablespoons Pepper, black
2 tablespoons Sesame Oil (optional)
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
Day Before
1. Prepare rice by combining with water and cook. Fluff. Place in warmer until service.
*Recommended cooking method: Steam covered for approximately 15 minutes.
Alternative cooking methods:
a. Boil water and pour over rice. Bake covered rice in the oven at 350°F for approximately 30 minutes.
b. 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.
2. Cool rice completely.
HACCP Critical Control Point: Hold at 41°F or lower within 4 hours.
3. If preparing the listed salad dressing, combine all ingredients in a pan and heat until sugar is melted; stir frequently. Remove from heat and cool; store in airtight container in cooler.
Day of
4. Layer ingredients into a 12-oz. or 16-oz. cup as follows:
- 1 cup rice
- ¼ cup diced bell peppers
- ¼ cup drained mandarin oranges
- ¼ cup corn
- ¼ cup edamame
- ¼ cup Rockin´ Roasted Chickpeas
5. Cover the cup with the flat lid.
6. Optional – For prepared salad dressing, portion 1 ounce of dressing in two ounce soufflé cups. Place the dressing on the flat lid and top with the domed lid.
*Or serve with individually packaged prepared salad dressings.
HACCP Critical Control Point: Hold at internal temperature of 41°F or below.
Serving information
Serve salad shaker with salsa cup or prepared salad dressing. For best results, have customer remove lid from the cup and pour dressing in. Place lid back on cup and shake the salad until ingredients are mixed.
Each serving provides 2 meat/meat alternates, 2 oz. equivalent grains, ¼ cup starchy vegetable and ¼ cup other vegetable and ¼ cup fruit. This salad shaker qualifies as a reimbursable meal.
Serving Information for Childcare Programs
In the classroom, portion ¼-½ cup of rice, ¼ c mandarin oranges, ¼ cup corn and ¼ cup edamame over the rice on each plate. Each serving provides 1 meat/meat alternate, ½ – 1 oz. equivalent grains and ¼ cup vegetable component and ¼ cup fruit component.
Nutrition information
Calories: 405 Total Fat: 9g Saturated Fat: 2g Monounsaturated Fat: 4g Polyunsaturated Fat: 3g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 70g Fiber: 11g Total Sugar: 9g Protein: 14g Sodium: 290mg Vitamin A: 47μg Vitamin C: 50mg Calcium: 75mg Iron: 3mg Folate: 182μg
Nutrition information for Salad Dressing (per 1 ounce serving)
Calories: 143 Total Fat: 14g Saturated Fat: 1g Carbohydrate: 5g (0g Fiber) Protein: 0g Sodium: 201mg
