Spinach Lentil Rice Bowl with Mango Slaw
Grains
1 oz.
Veg
1 cup
Meat/Alt
2 oz.
Yield: 100 servings
Ingredients
Lentil crumbles
Lentil crumbles, GroundPro
9 ½ pounds
Water
6 quarts 2 ½ cups
Rice, brown, seasoned, with black beans and red peppers
Rice, brown, long grain, parboiled
6 ½ pounds
Water, hot
1 gallon, 2 quarts, 2 cups
Beans, black, canned, drained
3 ¾ # 10 cans
Peppers, red, sweet (bell), 1/4-inch diced
5 pounds
Canola/olive oil blend
10 tablespoons
Salt, kosher, spices
2 tablespoons
Onion, dry powder, spices
2 tablespoons
Garlic, granulated, spices
2 tablespoons
Slaw, mango
Mango chunks IQF
4 pounds
Lime juice, canned or bottled, unsweetened
5/8 cups
Vinegar, apple cider
5/8 cups
Salt, kosher
2 1/2 teaspoons
Cilantro, finely chopped
2 ½ cups
Cabbage, green, shredded
2 pounds
Onion, yellow, raw
1 pound
Spinach, baby leaves, raw
15 ¾ pound
Method
Lentil crumbles
1. Pre heat to 325 degrees F.
2. In a stainless steel 2" full pan, place dried lentil crumbles (2.85 pounds or 1 bag) and hot water (2 quarts). Mix well and level the mixture. Place lid on pan and place in oven.
3. Bake in 325 degrees F. oven for 12 minutes until all water absorbed Fluff with a fork.
CCP-Minimum internal temperature should be 140°F. or above.
Hot Hold: Hold at >= 140.00 °F
4. Combine rice, HOT water, salt and butter (optional) in a steam table pan. Stir. Cover and steam according to manufacturer’s directions or until most of the water is absorbed (about 35 minutes). Remove from steamer and keep warm (160 °F). Fluff with fork before serving.
5. Combine beans, peppers and oil in a saucepan. Cook over medium heat
CCP-Minimum internal temperature should be 140°F. or above.
6. Season hot rice and bean mixture with salt, onion powder and granulated garlic. C
CCP-Hold hot (140°F. or above) for service.
Slaw, mango
7. Gently mix mango, lime juice, vinegar, salt, cilantro, cabbage and onions.
8. Cover and chill for 2 hours before serving to allow flavors to mix
CCP-Hold refrigerated at internal temperature of 40°F. or below for service.
9. To assemble bowl, layer the following, in order in a serving vessel.
1 cup baby spinach
#8 scoop lentil crumbles
#6 scoop rice and bean mix
#8 scoop mango slaw
Serve immediately.
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