By Tim P. and Krista W. from Stonington High School, Pawcatuck, CT .

Description

Looking for a versatile and delicious side dish that can also be made into an entree? This is it! This recipe combine the health benefits of high fiber brown rice with the colorful crunchy goodness of fruit and vegetables with the perfect combination of spices and flavors. Great as a side dish with basked chicken or add beans for a vegan entree or diced chicken, beef or seafood to meet your protein needs. Enjoy!!!

Nutrition Facts

Serving size: 1 cup

Ingredients

Preparation

For the recipe for 6 servings, I made this in the classroom using a 12' sautee pan.

Preheat pan slightly with olive oil, then add the onions, carrots, celery and waterchestnuts, sautee for 4 minutes and add all the other ingredients. Mix thoroughly and stir frequently to keep from sticking or burning. Heat until at least 165 degrees.

For the 50 portion recipe, I utilized a convection oven and a 4 inch deep sheet pan. You can easily fit up to 75 potions at one time in one pan using this method.

Pre heat oven to 350 degrees. Add oil and onions, carrots, celery and waterchestnut. Put in oven for 5 minutes. Remove from oven and add all other ingredients, mixing thoroughly. Return to oven for 5 minutes, remove and stir to keep from sticking and burning. Return to oven and cook additional 5 minutes. Remove and stir. Repeat this process until temnperature of 165 degres. Hold at 140 until served.