Healthy Brown Rice Meals
Healthy Rice Meals Right for Schools
USA Rice Contest Winners Share Popular Whole Grain Rice Meals
Rice Meals have always been a smart, nutritious choice for your school lunch program. Students and teachers give them high grades for taste, appeal and meal variety. Now, whole grain brown and colored rice meals are adding a new taste to school meals.
Adding whole grain rice meals to your menu:
- Fits the USDA Guidelines and MyPlate recommendations to serve more whole grains
- Helps promote healthful eating habits for your students
- Is easy to plan, prepare and serve
- Stretches food dollars to help balance lower-cost/commodity ingredients with higher-cost proteins
- Reflects the hottest trends in foodservice today for more ethnic and global flavors, and allows students to "customize" their food options
But don’t just take our word for it. See what school foodservice operators say about the versatility and taste appeal of whole grain rice.
The USA Rice Federation sponsors an annual "Healthy Brown Rice on the Menu Contest" for school foodservice directors across the country to share their ideas and success stories for serving healthy meals for school lunch.
This year’s entries were creative, inspiring and showcased brown rice's versatility in multiple menu applications including breakfast, salads, stir-fries, hot entrées and casseroles. Three 2013 grand prize winners received paid 2014 SNA Conference registration, a 50-lb. brown rice donation to their school and two Aroma rice cookers. Three runners-up received a $75 Amex gift card and one Aroma rice cooker. Here are their winning entries:
Kay Briles, Head Cook for Greenfield Elementary School in Baldwin, WI, for her Mexican Rice Bowl combining U.S. brown rice, chicken, black beans, sweet peppers, tomato sauce, corn, chili powder, cumin and minced garlic.
“We serve healthy brown rice so the kids get variety in their meals. The kids tell me they love the rice and ask for seconds.”
Renee Swank, School Nutrition Manager for Chesapeake Public Schools in Chesapeake, VA, for her Tooty Fruity Rice Pancake featuring U.S. brown rice, oranges, pineapple, bananas, pears, honey and a dash of cinnamon.
“I use brown rice to encourage my students to not only make the healthiest meal choice, but also to incorporate different types of fruits and vegetables they would not normally try. I want to be able to make a positive difference in my students’ eating habits.”
Linda Mailhot, Food Service Director, Mount Desert Elementary School in Northeast Harbor, ME, for her Jambalaya combining U.S. brown rice, peppers, onions and diced ham.
“Our brown rice dishes are very popular. The students almost always choose a rice-based dish such as Jambalaya or as a side dish with stir fries or stroganoff.”
In addition, the three honorable mentions are: Janice Sweeter of Sartell Middle School in MN for Tropical Brown Rice, Roxanne Szalejko of Northwood Academy Charter School in PA for Brown Rice-Stuffed Apples and Timothy Cipriano of Farmington Schools in CT for Butternut Squash Brown Rice Risotto.
A special thanks to our partners for providing brown rice donations to our Grand Prize Winners.
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|The brochure offers tips on planning a Rice Bowl station, planogram showing how bowls can be assembled, and menu suggestions for implementing ethnic, regional American, contemporary and breakfast concepts. Try a Sweet-and-Sour Bowl, Chili Bowl, Pizza Bowl, or Huevos Breakfast Bowl!|