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Wild Rice and Butternut Salad

RECIPE DETAILS

Item ID: FS044

Serving Description: 1/2 Cup (3.25oz.)

Food Category: Salads

HACCP Process Category: Complex

RECIPE DETAILS

Item ID: FS044

Serving Description: 1/2 Cup (3.25oz.)

Food Category: Salads

HACCP Process Category: Complex

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Recipe Source: Boulder Valley School District Food Services
Ruby Rice Blend comes from InHarvest Visit www.inharvest.com for information

Butternut squash yields 84%

1. Peel, deseed, and dice squash.
2. Chop parsley.
2. Preheat oven to 350 degrees F.

Preparation

1. Combine rice and water. Steam until tender, 20-30 minutes. Do not overcook.
2. Roast squash in 375 degree oven for about 30 minutes or until tender. Cool squash.
3. Combine lemon juice, oil, and salt for dressing.
4. Combine cooled squash and rice, feta, parsley, and dressing together.

Serving

Serving = 1/2 Cup (3.25 oz.)


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0.375 Meat/Meat Alternative: 0.5 Calories: 173.22
Dark Green: 0 Milk: 0 Sat. Fat: 13.56%
Red Orange: 0.375 Grains: 0.5 Sodium: 382.54
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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