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Lorena Garcia's Bravo Pavo Rice Bowl w/Turkey Bolognese

From brown rice to veggie sofrito, this dish has a full range of flavors to make produce and grains pop.

Preparation

  1. Brown turkey in a steam kettle.
  2. Drain fat.
  3. Add sofrito and pomodoro sauce.
  4. Bring to a boil. Reduce heat and simmer for 45 minutes.
  5. Heat to 165° F or higher for at least 15 seconds.
  6. Pour into steamtable pans (12" x 20 " x 2 ½").
  7. For 100 servings, use 4 pans.
  8. Hold for hot service at 135° F or higher.
     

Additional Serving Suggestions

  • Serve in a 20 ounce bowl.
  • Portion brown rice (see "pair with" recipe) with No. 8 scoop (½ cup).
  • Top rice with a ½ cup of turkey Bolognese sauce.

 

1 bowl = 2 M/MA and 1 grain/bread

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Ingredients

Makes 100 (1/2 cup) servings

  • 18lbs ground turkey, raw (Pre-cooked turkey crumbles can be used in place of raw turkey. Check manufacturer's Child Nutrition, CN, label for amount yielding 100 each 2 oz. meat/meat alternate servings.)
  • ½ gallon veggie sofrito (see "pair with" recipe)
  • 2 gallons pomodoro sauce (see "pair with" recipe)