RECIPE DETAILS
Item ID: FS062
Serving Description: 1 Cup (8oz.)
Food Category: Salads
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: FS062
Serving Description: 1 Cup (8oz.)
Food Category: Salads
HACCP Process Category: SameDay
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%
1. Wash and chop green onions.
2. Wash and peel and segment oranges.
Preparation
1. Combine rice and water. Steam until tender, 20-30 minutes. Cool according to HACCP procedures.
2. Blend together oil and lemon juice.
3. Combine all ingredients.
4. Hold under refrigeration below 40 degrees until service.
Serving
Serving = 1/2 Cup (4oz.)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0.125 | Vegetables Total: 0 | Meat/Meat Alternative: 0 | Calories: 228.52 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 1.81% | |
| Red Orange: 0 | Grains: 1.5 | Sodium: 778.42 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
