RECIPE DETAILS
Item ID: FS062
Batch Quantity: 96
Serving Size: 1/2
Serving Measure: CUP
Serving Description: 1/2 cup or 4 oz weight
Nutrition Link: 80245
Food Category: Grains
HACCP: GRAIN
HACCP Process Category: Complex
Recipe Source: BVSD
RECIPE DETAILS
Item ID: FS062
Batch Quantity: 96
Serving Size: 1/2
Serving Measure: CUP
Serving Description: 1/2 cup or 4 oz weight
Nutrition Link: 80245
Food Category: Grains
HACCP: GRAIN
HACCP Process Category: Complex
Recipe Source: BVSD
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Source: Boulder Valley School District Food Services
Green onions yield 83%
Oranges yield 40%
Preparation
Cook rice with water according to package directions. Cool.
Chop green onions.
Peel and segment oranges.
Blend together oil and lemon juice.
Combine all ingredients.
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0 | Meat/Meat Alternative: 0 | Calories: 123.43 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 3.46% | |
| Red Orange: 0 | Grains: 0.75 | Sodium: 389.67 | |
| 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.
