RECIPE DETAILS
Item ID: 1946203
Serving Size: 1 Cup (6.5 oz)
HACCP Process Category:
#2 - Same Day Service
Food Category: Grains
Attributes: Beans, Gluten Free, Vegan, Vegetarian
Allergens: None
RECIPE DETAILS
Item ID: 1946203
Serving Size: 1 Cup (6.5 oz)
HACCP Process Category:
#2 - Same Day Service
Food Category: Grains
Attributes: Beans, Gluten Free, Vegan, Vegetarian
Allergens: None
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Garbanzo Beans, canned: 65% (drained)
- Onion: 78%
Pre-Preparation
- Cook rice:
a. Preheat oven to 350°F.
b. Combine rice and water in 4-inch full-size hotel pans (ratio: 1 part rice to 2 parts water).
c. Cover pans with parchment and foil and cook for 45 minutes at 350°F.
Note: Alternatively, cook rice in a steamer for about 30 minutes or until water is fully absorbed. - Wash produce as needed.
- Drain and rinse garbanzo beans.
- Peel and dice onions.
- Mince garlic.
Preparation
- In a pan, heat oil over medium heat.
- Sauté onions until translucent, about 4 to 5 minutes.
- Add garlic and sauté 1 to 2 minutes until fragrant.
- Add cumin, coriander, salt and pepper; stir to combine.
- Add cooked rice, chickpeas, and stock.
- Bring to a boil and cook until stock is absorbed.
- Remove from heat then stir in spinach and raisins to combine.
- Hold hot until service at 140°F or higher.
Serving
Serving size: 1 cup (6.5 oz)
Crediting Note:
Chickpeas as M/MA: 1.25 M/MA, 1/8 cup Additional Veg
Chickpeas as Legume Vegetable Subgroup: 1/4 cup Legume, 1/4 cup Additional Veg
Recipe Source: Boulder Valley School District Food Services
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | ⅛ cups |
| Grains | 0.75 oz eq |
| Meat/Meat Alternatives | 1.25 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 251.95 kcal |
| Total Fat | 9.05 gm |
| Saturated Fat | 1.27 gm |
| Trans Fat | 0.00* gm |
| Sodium | 999.68 mg |
| Carbohydrates | 38.29 gm |
| Fiber | 4.61 gm |
| Sugars | 6.63* gm |
| Added Sugars | 0.00* gm |
