RECIPE DETAILS
Item ID: 1988460
Serving Description: 1 Cup (8 oz)
HACCP Process Category:
#2 - Same Day Service
Food Category: Misc.
Attributes: Salads, Gluten Free, Vegan, Vegetarian
Allergens: None
RECIPE DETAILS
Item ID: 1988460
Serving Description: 1 Cup (8 oz)
HACCP Process Category:
#2 - Same Day Service
Food Category: Misc.
Attributes: Salads, Gluten Free, Vegan, Vegetarian
Allergens: None
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
-
Green Onions: 83%
-
Oranges: 40%
Pre-Preparation
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Wash produce as needed.
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Thinly slice green onions.
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Peel and segment oranges.
Preparation
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Combine rice and water (2 parts brown rice to 1 part water) in hotel pans.
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Steam until rice is tender and cooked through for about 20–30 minutes.
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Cool rice according to HACCP procedures.
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In a medium bowl, whisk together oil, lemon juice, salt, and pepper.
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Combine all ingredients and mix gently.
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Hold under refrigeration below 40°F until service.
Serving
Serving size: 1/2 cup (4 oz.)
Suggested serving utensil: spoodle
Recipe Source: Boulder Valley School District Food Services
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0.125 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Grains | 1.5 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 280.92 kcal |
| Total Fat | 7.42 gm |
| Saturated Fat | 1.03 gm |
| Trans Fat | 0.00* gm |
| Sodium | 795.41 mg |
| Carbohydrates | 48.76 gm |
| Fiber | 6.02 gm |
| Sugars | 12.15 gm |
| Added Sugars | 0.00* gm |
