Bok Choy Wrappers
By Emily W., Kara S. and Amanda S. from Winograd K-8, Greeley, CO.
Description
Put down that fork and knife and dive right into the bok choy wrappers. Brown rice, chicken, pineapple and bok choy served on a romaine lettuce leaf lets you do the wrapping for this creative main dish.
Nutrition Facts
Serving size: 1 1/2 cups rice mixture, 2-3 romaine lettuce leaves
| Calories | 286 |
| From Fat | 8.87% |
| From Saturated Fat | .90% |
| From Sugar | 15.5% |
| Sodium | 400mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Brown Rice, Long Grain | 1 1/2 cups/ 9 5/8 ozs | 12.5 cups/5 lbs |
| Warm Water | 3 cups/24 ozs | 1 1/2 gals + 1 cup/12.5 lbs |
| Bok Choy (Chinese Cabbage), raw | 2 cups (sliced)/6 1/2 ozs | 17 cups (sliced)/3 lbs +6 ozs |
| Romaine Lettuce | 1 1/4 Heads/2.5 lbs | 10 Heads/20 lbs |
| Pineapple Tidbits | 1 1/3 cups/13.25 (undrained) | 13 1/4 cup (undrained)/106 oz (undrained) |
| Precooked Chicken Strips | 2 1/3 cups/12 ozs | 19 2/3 cups/6lbs + 4 ozs |
| Sweet and Sour Sauce | 2/3 cup + 2 1/2 tsp/5 1/2 ozs | 1 qt + 2 cups/3 lbs |
Preparation
1) Cook brown rice either by boiling or steaming.
TO BOIL: Place brown rice and water in a stockpot. Bring to a boil and stir. Cover and lower heat to simmer. Cook for 40-45 minutes until rice is crisp and tender and water is absorbed. TO STEAM: Place brown rice and water in a 4" steamtable pans(s). Place in steamer and steam for 30-40 minutes until rice is crisp tender and water is absorbed.
2) Allow rice to cool slightly.
3) Cut the bases off the bok choy and romaine lettuce.
4) Keeping the two separate, rinse leaves under cool water to clean thoroughly.
5) Use a salad spinner to remove excess water from the bok choy leaves and romaine lettuce leaves.
6) Cut the bok choy leaves into 1/4" slices.
7) Place the bok choy leaves in a steamtable pan and steam them for about 10 minutes-- until leaves are tender.
8) While the bok choy steams, remove the tough ribs from the romaine lettuce leaves. Set aside.
*You will only be utilizing the larger outer leaves. Set the smaller inner leaves aside and use them in another recipe. *
9) Drain pineapple chunks thoroughly.
10) In a large mixing bowl, combine: cooked brown rice, steamed bok choy, drained pineapple chunks, THAWED pre-cooked chicken strips and sweet and sour sauce.
11) Transfer rice mixture to a 13x 9x 2" baking dish or 4" steamtable pan(s).
12) Bake:
Conventional Oven: 350°F for 30 minutes. Convection Oven: 325°F for 25 minutes.
13) For each serving, provide 1 1/2 cups rice mixture alongside 2-3 romaine lettuce leaves (students can assemble their own lettuce wraps).
CCP: Heat for 165°F or higher for at least 15 seconds.
CCP: Hold for hot service at 135°F or higher.
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