School lunch recipe: Greek veggie grain bowl

By: | March 11, 2019
Loudoun County Public Schools serves students Greek veggie grain bowls for school lunch after eliminating all artificial sweeteners and dyes from their menus.Loudoun County Public Schools serves students Greek veggie grain bowls for school lunch after eliminating all artificial sweeteners and dyes from their menus.

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.


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