Greek Rice Bowl
Greek Rice Bowl 2016 Healthy Rice Bowl Contest winner, Stefanie Dove, RDN, CDN - School Nutrition Marketing Specialist at Loudoun County Public Schools Click
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Cooking tools:
- Hotel pan
- Instant-read thermometer
- Ice cream scoop
- Chef's knife
- Cutting board
- Oven
- Stove
- Serving bowl
- Mixing bowl
- Measuring cup
- Colander
- Spoon
Ingredients
- 2 pounds 12 ounces brown rice, parboiled (converted), uncooked
- 1 gallon water, hot, nearly boiling
- 3 pounds 2 ounces chicken, boneless, fully cooked, diced
- 3 quarts, ½ cup hummus, prepared
- 3 quarts, ½ cup cucumbers, unpared, diced (½-inch dice suggested)
- 3 quarts, ½ cup tomatoes, diced (½-inch dice suggested)
- 12 1/2 ounces feta cheese, crumbles
- 2 cups black olive slices, drained
- 3 ⅛ cups oil, olive (preferred) or other vegetable oil
- 2 cups lemon juice (see chef’s tip)
- 2 cups vinegar, red wine (or apple cider vinegar)
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