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Chickpea, Rice + Spinach Pilaf

RECIPE DETAILS

Item ID: Ing001

Serving Description: 1 Cup (6.5oz.)

Food Category: Grains

HACCP Process Category: SameDay

RECIPE DETAILS

Item ID: Ing001

Serving Description: 1 Cup (6.5oz.)

Food Category: Grains

HACCP Process Category: SameDay

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Yield for Onion is 78%

1. Drain and rinse Garbanzo Beans.
2. Dice onions and garlic.
3. In a pot, cook rice as per directions.

Preparation

1. In a pan with oil, saute garlic and onion.
2. Add spices.
3. Add cooked rice, garbanzo beans, and stock to the pan with garlic and onions.
4. Cook about 5 minutes or until stock is absorbed.
5. Remove from heat, then fold in spinach and raisins to combine all ingredients.

Serving

Serving = 1 Cup (6.5oz)


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: 1.25 Calories: 289.8
Dark Green: 0 Milk: 0 Sat. Fat: 3.87%
Red Orange: 0 Grains: 0.75 Sodium: 1081.19
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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