Veggie-centric, “plant-forward” meals are going more mainstream at school lunch. A grain bowl is a smart way to get kids’ buy-in.
- 17 cups wild rice medley
- 1 cup bottled lemon juice
- 4 teaspoon dried oregano leaves
- 1 3/4 tablespoon salt
- 2 1/4 teaspoons black pepper
- 1 cup olive oil
- 8 1/2 cups raw cucumber, diced
- 8 1/2 ounces feta cheese crumbles
- 8 1/2 cups raw shredded carrots
- 17 1/2 cups canned garbanzo beans
- 25 1/2 cups shredded romaine lettuce
Cook rice according to recipe. Cool completely on a sheet pan. Spread evenly on the sheet pan and place the pan in the refrigerator.
While wearing food-service gloves, wash cucumber and lettuce under cold running water. Using a French knife on a sanitized cutting board, dice cucumber into ¼-inch pieces and shred lettuce into ¼-inch shreds. Set aside.
Using a colander, drain well and rinse the garbanzo beans.
Put 1 1/2 cups of the lettuce in a 24-ounce bowl as base. Put 1 cup of the rice medley in the center of lettuce. Arrange the rest of ingredients clockwise around rice medley. Cover the bowl with a lid.
Dressing: In a small bowl using a wire whisk, whisk together the lemon juice, oregano, salt, pepper and oil. Portion into 2-ounce souffle containers. Refrigerate at 41F or below.
Main story: School lunch nutrition finds new flavors
