Fiber-Rich School Lunch Recipes from Balanced by Audrey Sanchez

FIBER-RICH SCHOOL LUNCH RECIPES

USDA FNS standardized recipes, compiled by Balanced.org

Marinated Black Bean Salad SERVINGS: 100

PREP METHOD: NO COOK

The USDA Marinated Black Bean Salad combines black beans with corn, green peppers, red peppers, and salsa in a variety of spices. Components: Meat/Meat Alternate, Red/Orange, Starchy, Vegetable Source: USDA Standardized Recipes Date Published: February 6, 2019

Ingredients Lime juice

½ cup

Parsley, dried

2 tablespoons

Cumin, ground

1 tablespoon

Garlic cloves, fresh

2 ounces

Chili powder, ancho

2 tablespoons

OR 2 tablespoons Mexican seasoning mix (see notes section) Cilantro, fresh, minced

3 ounces

Oil, olive

¼ cup

Vinegar, apple cider

½ cup

Black beans, canned, low-sodium, drained, rinsed

5 pounds

OR 5 pounds of dry black beans, cooked (see notes section) Corn, frozen, whole-kernel, thawed

3.5 pounds

*Peppers, green, fresh, diced

12 ounces

*Peppers, red, fresh, diced

1 pound

Salsa, canned, low-sodium

1.75 pounds

*Onions, red, fresh, diced

4 ounces

Jalapenos, diced, seeded

2 ounces

Crediting Information: 1/2 cup (No. 8 scoop) provides: Legume as Meat/Meat Alternate: 1 oz equivalent meat/meat alternate, 1/8 cup red/orange vegetable, 1/8 cup starchy vegetable, and 1/8 cup additional vegetable. OR Legume as Vegetable: .25 oz equivalent meat /meat alternate, 1/8 cup legume vegetable, 1/8 cup red/orange vegetable, 1/8 cup starchy vegetable, and 1/8 cup additional vegetable. Nutrition Facts per Serving (0.5cup) Calories: 136 kcal | Fat: 3 g | Saturated fat: 1 g | Cholesterol: 5 mg | Sodium: 198 mg | Potassium: 280 mg | Carbohydrates: 21 g | Fiber: 3 g | Sugar: 7 g

Marinated Black Bean Salad SERVINGS: 100

PREP METHOD: NO COOK

Instructions Dressing: 1. Combine lime juice, parsley, cumin, garlic, ancho chili powder, cilantro, olive oil, and apple cider vinegar. Stir well. Set aside for step 3. 2. Combine black beans, corn, green peppers, red peppers, salsa, onions, and jalapenos in a large bowl. Stir well. Set aside for step 3. 3. Pour 1½ cups (about 14 ounces) dressing over 3 quarts (about 5 pounds 3 ounces) vegetables. Stir well. 4. Transfer 3 quarts 1-1/2 cups (about 5 pounds 13 ounces) bean salad to a steam table pan (12" x 20" x 2½"). 5. For 25 servings, use 1 pan. For 50 servings, use 2 pans. 6. Portion with No. 8 scoop (½ cup).

Recipe Notes CCP: Cool to 40° F or lower within 4 hours. CCP: Hold at 40° F or below. Notes: *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available. Cooking Process #1: No Cook Mexican Seasoning Mix 3/4 cup (about 4-1/2 oz): Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, 1/4 tsp ground cinnamon, 2 tsp sugar, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp 2 tsp paprika, 1 Tbsp 2 tsp onion powder, 2 Tbsp dried minced onion, and 2 tsp salt. How to Cook Dry Beans Special tip for preparing dry beans: SOAKING BEANS OVERNIGHT METHOD: Add 1 ¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe. QUICK-SOAK METHOD: Boil 1 ¾ qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe. COOKING BEANS Once the beans have been soaked, add 1 ¾ qt water for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately. CCP: Hold for hot service at 140° F or higher. OR Chill for later use. CCP: Cool to 70° F within 2 hours and to 40° F or lower within 4 hours.

Sweet Sloppy Jo SERVINGS: 100

PREP METHOD: BAKING

This sweet, smoky sandwich is a mix of lentils, mushroom and bell pepper. A hearty and satisfying meal that kids will enjoy. Components: Grains, Meat/Meat Alternate Source: CIA Healthy Kids Collaborative Date Published: September 10, 2020

Ingredients Lentil crumbles, GroundPro

9½ pounds

Water

6.23 quarts

Mushrooms, white, fresh

3 pounds

Canola/olive oil blend (divided ¼ cup + ¼ cup)

½ cup

Peppers, red, sweet (bell), 1/4-inch diced

3 pounds

Barbecue sauce, smoky, smokehouse

2 quarts

Bun, hamburger, whole grain rich (3 ounces each)

100 rolls

Instructions 1. Pre-heat to 325°F. 2. In a stainless steel 2" fullpan, place dried lentil crumbles (2.85 pounds or 1 bag) and hot water (2quarts). Mix well and level the mixture. Place lid on pan and place in oven. 3. Bake in 325°F. oven for 12 minutes until all water absorbed Fluff with a fork. a. CCP-Minimum internal temperature should be 140°F. or above. 4. Hot Hold: Hold at>= 140.00 °F 5. To make mushroom duxelle: chopmushrooms in a food processor until a fine grind. 6. Toss with ¼ cup oil and spread on sheet pans. Bake at 375°F for 15 minutes. 7. Sauté bell pepper in ¼ cup heated oil for 3 minutes. 8. Add cooked lentil crumbles and mushroom duxelle and sauté. a. CCP-Minimum internal temperature should be at least 165°F. (for 15 seconds). 9. Add BBQ sauce to mixture and simmer for 20 minutes 10. Place #8 scoop filling on bottom of hamburger bun. Top with crown of bun. 11. Serve immediately. Recipe Notes Yield, weight: 31 pounds, 5 5/8 ounces

Slow Roasted Mushroom Pasta With Rosemary Chickpeas SERVINGS: 50 PREP METHOD: ROASTING, STEAMING

Ingredients Penne Pasta Pasta, penne

5.6 pounds

water

2¾ gallons

Salt, kosher

2⅔ tablespoons

Oil, olive

6½ ounces

Rosemary Roasted Chickpeas, Mushrooms and Onions

80 slices

Onion, yellow, rings

6¼ pounds

Garbanzo beans, canned

3 ounces

Rosemary, fresh

as needed

Cooking Spray

5 pounds

Mushrooms, fresh, sliced

0.30 ounce

Salt, kosher

0.12 ounce

Pepper, black

0.30 ounce

Garlic, granulated

3⅛ pounds

Crediting: 2 oz. m/ma, 2 oz. grain Serving is 1½ cups pasta mixture Penne pasta: serving = 1 cup Roasted chickpeas, mushrooms and onion mixture: serving=½ cup.

Slow Roasted Mushroom Pasta With Rosemary Chickpeas SERVINGS: 50 PREP METHOD: ROASTING, STEAMING

Instructions Penne Pasta 1. Using 6-inch hotel pans, add pasta and water to each pan. 2. NOTE: Pasta is a 4 to 1, water to pasta, ratio. 3. Add 1 tablespoon sea salt to every gallon of water and stir once gently before loading hotel pans into the steamer. 4. Steam penne pasta for 10 minutes. Ensuring the pasta reaches 165°F for 15 seconds. 5. NOTE: Penne pasta is forgiving and does not need to be agitated during cooking process. 6. Remove the pasta from the steamer and drain any excess liquid. 7. NOTE: DO NOT RINSE PASTA. 8. Add the olive oil and gently toss. 9. Cover pans with plastic wrap and hot hold until service or assembly. Rosemary Roasted Chickpeas, Mushrooms and Onions 1. Cut onions into ⅜" thick rings. 2. Drain and rinse the chickpeas. Shake to remove excess water. 3. Pull the rosemary from the stem and rough chop. 4. Lightly spray cooking spray on a parchment lined baking sheet. 5. Arrange the onions, mushrooms and chickpeas. in a single layer. Lightly spray with cooking spray and sprinkle with sea salt, pepper and rosemary. 6. Cover the pan tightly with foil. 7. Roast the covered pan in a 350°F oven for 50 minutes, stirring halfway through roasting. 8. Verify the internal temperature is 165°F for 15 seconds. 9. Sprinkle the roasted veggies with granulated garlic and hot hold until assembly. 10. Gently toss the Penne Pasta with the Rosemary roasted Chickpeas, Mushrooms and Onions. 11. Portion 1½ cups pasta mix into serving container 12. Hold hot for service.

Roasted Vegetable and Hummus Hoagie SERVINGS: 50

PREP METHOD: ROASTING

This flavorful sandwich features zucchini, onion and pepper on a hoagie bun with hummus. Components: Grains, Meat/Meat Alternate, Other, Red/Orange, Vegetable Source: Chef Rebecca Polson Date Published: June 29, 2021

Ingredients Zucchini, fresh, whole

2½ pounds

Onion, red, fresh

1¼ pounds

Pepper, bell, red, fresh

2 pounds

Oil, canola

¼ cup

Italian seasoning

2 teaspoons

Garlic, granulated

2 teaspoons

Pepper, black

1 teaspoon

Salt, kosher

1 teaspoon

Bun, hoagie, 5-inch, 2 oz.

50 each

Hummus

3 pounds

Instructions 1. Wash produce well. 2. Cut top and bottom off zucchini. Cut into long thin strips 3. Cut onions into thin slices. 4. Cut peppers into strips 5. Toss vegetables with oil and spices until all evenly coated 6. Place on lined sheet pan in one even layer. May need more than one sheet pan, do not over crowd pan. 7. Roast in 350°F oven for 15-20 minutes or until veggies are softened and starting to caramelize. 8. Place open hoagies on clean surface. 9. Place 2 oz hummus on bottom half of each open hoagie and spread evenly using flat spatula. 10. Add ½ cup vegetable on top of hummus. 11. Place in warmer until time of service.

Fiesta Wrap SERVINGS: 50

PREP METHOD: BAKING, SIMMER

This delicious main dish features a quinoa and black bean filling seasoned with cumin, chili powder, lime juice, and a medley of shredded carrots, red peppers, and red onion Components: Grains, Legume, Meat/Meat Alternate, Vegetable Source: USDA Recipes for Healthy Kids Date Published: October 7, 2019

Ingredients Quinoa, dry

13 ounces

Water

1 quart

Black beans, canned, low-sodium, drained, rinsed

6.75 pounds

(6 pounds, 12 ounces), *Or 6 pounds 12 ounces Black beans, dry, cooked Carrots, fresh, shredded

11 ounces

Red bell peppers, fresh, diced

11 ounces

Red onions, fresh, diced

11 ounces

Chili powder

2 tablespoons

Cumin, ground

3 tablespoons

Lime juice

3 tablespoons

Salt, kosher

2 teaspoons

Tortillas, whole-wheat, 6 inch (.9 ounces each)

50 each

Vegetable oil

½ cup

Crediting: 1 wrap provides: Legume as Meat Alternate: 1 oz equivalent meat alternate and 1 oz equivalent grains. OR Legume as Vegetable: 1⁄4 cup legume vegetable and 1 oz equivalent grains. Nutrition Facts per Serving (1wrap) Calories: 175.48 kcal | Fat: 5.07 g | Saturated fat: 0.63 g | Cholesterol: 1.91 mg | Sodium: 346.18 mg | Carbohydrates: 26.93 g | Fiber: 5.16 g | Protein: 6.86 g

Fiesta Wrap SERVINGS: 50

PREP METHOD: BAKING, SIMMER

This delicious main dish features a quinoa and black bean filling seasoned with cumin, chili powder, lime juice, and a medley of shredded carrots, red peppers, and red onion. Components: Grains, Legume, Meat/Meat Alternate, Vegetable Source: USDA Recipes for Healthy Kids Date Published: October 7, 2019

Instructions 1. Rinse quinoa in a fine-mesh strainer until water runs clear, not cloudy. 2. Combine quinoa and water in a covered stock pot and bring to a boil. Reduce heat to low and simmer until water is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will only appear when it is fully cooked. Fluff. Set aside. 3. Place half of the black beans in a large bowl and lightly hand mash, using gloved hands. Some beans should remain whole. 4. For 50 servings, mash to yield about 3 quarts 1 cup. 5. Filling: Combine quinoa, mashed beans, carrots, red peppers, onions, chili powder, cumin, lime juice, and salt. Mix thoroughly. 6. Using a No. 8 scoop (½ cup), spread filling on bottom third of tortilla. Roll in the form of a burrito and seal. If preferred, spread filling on half the tortilla and fold in half like a taco. 7. Brush filled wraps lightly with oil and place seam side down on sheet pan (18” x 26” x 1”). 8. For 50 servings, use 2 pans. 9. Bake until golden brown: Conventional oven: 325 °F for 15 minutes Convection oven: 300 °F for 10 minutes 10. Critical Control Point: Heat to 135 °F for at least 15 seconds. 11. Critical Control Point: Hold for hot service at 135 °F or higher. 12. If desired, serve with fresh diced tomatoes, corn salsa, lettuce, and/or salsa 13. Serve 1 wrap.

Comforting Curry Bowl SERVINGS: 100

PREP METHOD: SIMMER, STEAMING

Components: Grains, Legume, Red/Orange, Vegetable Source: NH Department of Health and Human Services Date Published: March 6, 2020

Ingredients Rice, brown, oven, steamed Rice, brown, long grain, parboiled, dry

13 pounds

Water

3¼ gallons

Tempeh, crumbled, curry-seasoned Tempeh

14 pounds

Water -- divided 2 gallons + 1½ cups

2.10 gallons

Pan coating spray, bakery release

as needed

Curry, dry powder, spices -- divided ½cup and ⅔cup

6/7 cup

Broccoli, frozen, cut or chopped, without salt

½ cup

Sugar snap peas

5½ pounds

Carrots, shredded (matchstick)

5½ pounds

Beans, garbanzo, canned, drained (2½ #10 cans)

3 pounds

Garlic, dry powder, spices

½ cup

Pepper, black, ground, spices

¼ cup

Salt, kosher

2 tablespoons

Coconut milk, unsweetened

3 quarts

Comforting Curry Bowl SERVINGS: 100

PREP METHOD: SIMMER, STEAMING

Components: Grains, Legume, Red/Orange, Vegetable Source: NH Department of Health and Human Services Date Published: March 6, 2020

Instructions Rice, brown, long grain, steamed 1. Combine rice and hot tap water in 4-inch baking pan. (1# rice = half pan; 2# rice = full size pan). 2. Cover each pan tightly with aluminum foil. Bake in 350°F convection oven for 35-45 minutes or until water is absorbed. Tempeh, crumbled, curry-seasoned 1. Cover tempeh with boiling water and cover for 30 minutes to soften. 2. Drain water completely and crumble onto a vegetable-oil-sprayed sheet pan. 3. Add curry and chili powders andtoss to evenly coat. 4. Bake at 350°F. for 20 minutes. a. CCP-Minimum internal temperature should be 140° F. or above. b. Hot Hold: Hold at>= 140°F 5. Combine broccoli, carrots, sugar snap peas,garbanzo beans, and water in a steam table pan. Steam for 10 minutes, until vegetables have softened. a. CCP-Minimum internal temperature should be 140°F. or above. 6. Combine the coconut milk, curry powder, garlic powder, salt and pepper; mix well and add to the vegetable mixture. Allow mixture to simmer for about 3 minutes. 7. Transfer to a service pan and toss with curry-seasoned tempeh crumbles. a. CCP-Hold hot (140°F. orabove) for service. 8. Cover and hold in warmer until meal service. 9. To assemble bowl: Portion 2/3 cup of curry on top of 1 cup of brown rice. 10. Serve Immediately.

Korean Bibimbap SERVINGS: 10

PREP METHOD: BOIL, COOK

A traditional Korean comfort food. Bibimbap literally means mixed rice. A one bowl wonder,this dish is made with rice, vegetables and tofu with the diverse Korean flavor of gochujang sauce. Components: Dark Green, Grains, Meat/Meat Alternate, Other,

Ingredients

Red/Orange, Vegetable Source: Forwardfood.org Date Published: July 17, 2020

Brown rice, cooked

10 oz. dry rice

Tofu, firm, drained, cubed

2.75 pounds

Corn starch

⅓ cup

Oil, sesame

2 tablespoons

Mushrooms sliced, ready-to-use OR 1 pound, 4 ounces of whole, 1 pound sliced mushrooms Carrots, shredded

8 ounces

Cucumber, English, diced

1 pound

Radishes, cut into thin slices

4 ounces

Green onions, small slices

6 ounces

Spinach, fresh, ready-to-use

1 pound

Soy sauce, reduced-sodium

2 tablespoons

Garlic, minced

1 tablespoon

Salt, kosher

1 teaspoon

Sesame seeds, optional

¼ cup

Gochujang sauce, cayenne pepper, optional

to taste

Korean Bibimbap SERVINGS: 10

PREP METHOD: BOIL, COOK

Instructions 1. Prepare rice using one of the following methods: a. Combine water and rice. Steam covered for approximately 15 minutes. b. Boil water and pour over rice. Bake covered rice in the oven at 350°F for approximately 30 minutes. c. Heat to a rolling boil. Cook until water is absorbed, about 30-40 minutes. Stir once. Cover and cook an additional 10 minutes over low heat. 2. Roll the tofu cubes in the corn starch in a large bowl. 3. Heat the sesame oil in a large skillet and fry the tofu for about 4 minutes. 4. Add one tablespoon of soy sauce and cook for another minute. Sprinkle with 1-1⁄2 tablespoons of sesame seeds and remove from the pan. Put aside. 5. In the same pan, cook the mushrooms with 1⁄2 tablespoon of soy sauce. *This will deglaze the mushrooms, meaning the sediments on the bottom of the pan that are full of flavor, are rehydrated using a liquid and heat, while stirring. 6. Add two tablespoons of water to the pan and sauté the garlic with the mushrooms, for 2 minutes. 7. Add the spinach to the garlic and mushrooms and put a lid on the pan. Cook for about 2 minutes or just until the spinach wilts. 8. Season with salt and cayenne pepper and add another 1⁄2 tablespoon of soy sauce. 9. Optional: Sprinkle with 1-1⁄2 tablespoons of sesame seeds. 10. To serve, portion the rice in a large bowl or plate. Top the rice with the spinach and mushroom mix, fried tofu, sliced cucumber, sliced radishes, green onions and shredded carrots. Top with remaining sesame seeds and gochujang sauce, if desired. 11. 1 complete Bibimbap bowl would include 1⁄2 cup rice, 1⁄2 cup tofu, 1⁄4 cup cucumber, 1⁄2 cup spinach and mushroom mixture, 1⁄4 cup shredded carrots, 1 tablespoon of sliced radishes and 1 tablespoon green onions.

Chinese-Style Vegetables With Tofu SERVINGS: 100

PREP METHOD: SIMMER, STEAMING

Chinese-Style Vegetables With Tofu is a variety of fresh vegetables and tofu combined with a stir-fry sauce. Components: Meat alternate Red/Orange, Vegetable Source: USDA Recipes for Schools

Ingredients Canola oil

¼ cup

*Broccoli crowns, fresh, cut into small pieces

1 gal 3 qt ¹⁄2 cup

*Yellow squash, fresh, diced

1 qt 2 cups 2 Tbsp

*Red bell peppers, fresh, julienne slices

3 qt

*Carrots, fresh, sliced

1 gal 2 qt 2 Tbsp 2 tsp

Tofu

1 gal 2 qt 2 cups

Water

1 cup

Soy sauce, low-sodium

2 cups

Garlic powder

1 Tbsp 1 tsp

Black or white pepper, ground

1 tsp

Ginger, fresh, minced

½ cup 2 Tbsp 2 tsp

Asian ﬁve-spice powder

1 Tbsp 1 tsp

Stir Fry Sauce USDA Recipe for Schools

1 gal 1 qt 3 cups (see Notes)

Chinese-Style Vegetables With Tofu SERVINGS: 100

PREP METHOD: SIMMER, STEAMING

Chinese-Style Vegetables With Tofu is a variety of fresh vegetables and tofu combined with a stir-fry sauce. Components: Meat alternate Red/Orange, Vegetable Source: USDA Recipes for Schools

Instructions 1. Heat oil in a large stock pot. 2. Add broccoli. Simmer uncovered over medium–high heat for 2–3 minutes. 3. Add squash. Simmer uncovered over medium–high heat for 3–4 minutes. 4. Fold in bell peppers. Simmer uncovered over medium–high heat for 2–3 minutes. 5. Add carrots, tofu, water, soy sauce, garlic powder, pepper, ginger, and Asian spice. Simmer uncovered over medium–high heat for 2–3 minutes. 6. Critical Control Point: Heat to 135 °F or higher. 7. See Stir Fry Sauce USDA Recipe for Schools for recipe ingredients and directions. 8. Add stir-fry sauce to vegetables and tofu in stockpot. Heat uncovered over low heat for 30 seconds, stirring constantly. 9. Pour 1 gal 1 qt (about 10 lb) vegetable mixture into a steam table pan (12" x 20" x 2½"). 10. For 50 servings, use 2 pans. 11. For 100 servings, use 4 pans. 12. Critical Control Point: Hold for hot service at 135 °F or higher. 13. Portion with 6 fl oz spoodle (3⁄4 cup).

Kid-Favorite Burrito Bowl SERVINGS: 50

PREP METHOD: BAKING, BOIL

This burrito bowl is loaded with brown rice, pinto beans, tomatoes, green onion, cilantro and spices! With a little pico de gallo on top, this is a bowl that packs great flavor. Components: Grains, Legume, Meat/Meat Alternate, Other,

Ingredients

Red/Orange, Vegetable Source: USDA Standardized Recipes Date Published: February 25, 2019

Canned low-sodium pinto beans, drained, rinsed (or dry pinto beans, cooked)

11 pounds

Fresh onions, chopped

6 ounces

Garlic powder

1 tablespoon

Ground black pepper

2 teaspoons

Chili powder

3 tablespoons

Ground cumin

2 tablespoons

Paprika

1 tablespoon

Onion powder

1 tablespoon

Salt, kosher

2 teaspoons

Water

2.25 quarts

Canned no-salt-added tomato paste

1.75 pounds

Water

3.5 quarts

Brown rice, long-grain, regular, dry, parboiled

3.125 pounds

Fresh cilantro, finely chopped

2 ounces

Pico de gallo

12.5 cups

Crediting: Legume as Meat/Meat Alternate: 1 1/2 oz equivalent meat/meat alternate, 3/8 cup red/orange vegetable, 1/8 cup other vegetable, 1/8 cup additional vegetable, and 1 oz equivalent grains. OR Legume as Vegetable: 1/2 oz equivalent meat/meat alternate, 1/4 cup legume vegetable, 3/8 cup red/orange vegetable, 1/8 cup other vegetable, 1/8 cup additional vegetable, and 1 oz equivalent grains. Nutrition Facts per Serving (1burrito bowl) Calories: 236 kcal | Fat: 3 g | Saturated fat: 1 g | Cholesterol: 5 mg | Sodium: 352 mg | Carbohydrates: 46 g | Fiber: 9 g | Sugar: 4 g | Protein: 12 g | Calcium: 1930 mg

Kid-Favorite Burrito Bowl SERVINGS: 50

PREP METHOD: BAKING, BOIL

This burrito bowl is loaded with brown rice, pinto beans, tomatoes, green onion, cilantro and spices! With a little pico de gallo top, this is a bowl that packs great flavor.

Instructions

Components: Grains, Legume, Meat/Meat Alternate, Other, Red/Orange, Vegetable Source: USDA Standardized Recipes Date Published: February 25, 2019

1. Combine beans, onions, garlic powder, pepper, seasonings, water, and tomato paste in a medium stock pot. Stir well. Simmer over medium heat uncovered for 15 minutes, stirring occasionally. 2. Set aside for step 13. 3. Boil water for step 7. 4. Place 1 qt brown rice (1 lb 9 oz) in each steam table pan (12" x 20" x 2½"). 5. For 50 servings, use 2 pans. 6. Pour boiling water (1 qt 3 cups per steam table pan) over brown rice. Stir. Cover pans tightly. 7. Bake: 8. Conventional oven: 350 °F for 40 minutes. Convection oven: 325 °F for 40 minutes. 9. Remove rice from oven. Fold cilantro into rice. Set aside for step 12. Assembly: 1. First layer: 2. Portion rice mixture with No. 8 scoop (½ cup). 3. Second layer: 4. Portion beans with No. 8 scoop (½ cup). 5. Third layer: 6. Portion pico de gallo with No. 16 scoop (¼ cup). See G-15 for recipe ingredients and directions. 7. Serve 1 burrito bowl.

Recipe Notes Critical Control Point: Heat to 165 °F or higher for 15 seconds. Critical Control Point: Hold for hot service at 135 °F. How to Cook Dry Beans SOAKING BEANS OVERNIGHT METHOD: Add 1 ¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe. QUICK-SOAK METHOD: Boil 1 ¾ qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe. COOKING BEANS Once the beans have been soaked, add 1 ¾ qt water for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately. Critical Control Point: Hold for hot service at 135 °F or higher. OR Chill for later use. Critical Control Point: Cool to 70 °F within 2 hours and to 41 °F or lower within 4 hours. 1 lb dry pinto beans = about 2 ⅜ cups dry or 5 ¼ cups cooked beans.

Chana Masala SERVINGS: 100

PREP METHOD: BOIL, SAUTE

A spicy, hearty Indian dish with healthy chickpeas in a flavorful onion tomato masala gravy. Serve with rice or flatbread. Components: Dark Green, Meat/Meat Alternate, Other, Red/Orange, Vegetable Source: CIA Healthy Kids Collaborative Date Published: August 23, 2020

Ingredients Onion, red, 1/4-inch diced

10½ pounds

Garlic, raw, peeled, chopped

10 tablespoons

Peppers, jalapeno, sliced, canned, drained

7/8 cup

Ginger root, raw (1 cup + 10 tablespoons)

1.6 cups

Cilantro, finely chopped

12 ounces

Tomatoes, diced, canned, no salt

3½ #10 cans

Olive oil/canola blend

¾ cup

Chili, dry powder, spices

6 tablespoons

Curry, dry powder, spices

12 tablespoons

Salt, kosher

2 tablespoons

Chickpeas, canned, drained (30 pounds drained)

7 #10 cans

Spinach, baby leaves, raw

3½ pounds

Chana Masala SERVINGS: 100

PREP METHOD: BOIL, SAUTE

Instructions 1. Chop onions, garlic, jalapenos and ginger and cilantro. 2. Drain tomatoes reserving liquid. 3. Slightly puree tomatoes using an immersion blender leaving slightly chunky. 4. Heat oil in a large skillet over medium/low heat. 5. Add chili powder and curry powderto skillet and warm for 1-2 minutes until fragrant. 6. Add chopped onions, garlic, jalapenos and ginger and sauté for 3-5 minutes until fragrant. 7. Once vegetables are soft, add cilantro, salt and pureed tomatoes. and puree with immersion blender until smooth. Add reserved diced tomato liquid while pureeing to help make smooth consistency. Cook for an additional 2-3 minutes until sauce is the consistency of a thick gravy. 8. Bring up to a boil and add in drained chickpeas. 9. Reduce heat to medium and cook until chickpeas are heated through, 5-7 minutes. 10. Remove from heat. Add spinach. Mix to combine and wilt spinach. a. CCP-Minimum internal temperature should be 140°F. b. CCP-Hold hot (140°F. or above) for service or cool quickly (per HACCP)to internal temperature of 40°F. or below.

Chana Masala SERVINGS: 100

PREP METHOD: BOIL, SAUTE

Ingredients 1 gallon + 3 ¼ cups canned tomatoes, diced 1 ¾ quarts tomato paste 1 ½ gallons + 1 cup (1 ½ -#10 cans) canned kidney beans, drained & rinsed 1 ½ gallons + 1 cup (2-#10 cans) canned black beans, drained & rinsed 2 pounds + 12 ounces (1 ½ quarts + ¼ cup) onions, fresh, chopped 8 ounces green peppers, fresh, diced 1 pound carrots, shredded 8 ounces corn 2 tablespoons salt ½ cup chili powder ¼ cup garlic, granulated ¼ cup cumin 1 pint – 1 quart water (add 1 pint at a time)