Rainbow Rice
Servings
61 1/2 cups each
Ingredients
Instructions
  1. Preheat oven to 350 °F.
  2. In a medium pot, combine brown rice, wild rice blend, barley, and 1 tsp chicken base with 1 ¼ cups water.
  3. In a small pot, combine quinoa and bulgur wheat with ¾ cup water and remaining 1 tsp chicken base.
  4. Bring both uncovered pots to a rolling boil. Stir occasionally. Turn heat down and simmer over low heat until water is absorbed, about 30 minutes. Cover and cook an additional 10 minutes over low heat. Fluff with a fork.
  5. In a large mixing bowl, combine carrots and red peppers. Drizzle with olive oil and sprinkle with salt.
  6. Toss lightly. Pour into a large nonstick baking pan. Roast at 350 °F for 20 minutes or until tender.
  7. Combine cooked grains, chicken, and spinach with roasted vegetables. Mix well.
  8. Return to oven and bake for 15 minutes. Serve hot.
Recipe Notes

Ensure chicken reaches internal temperature of 165 degrees F.
Nutrition Facts
Rainbow Rice
Amount Per Serving (1 1/2 cups eachg)
Calories 243 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 70mg 23%
Sodium 136mg 6%
Potassium 409mg 12%
Total Carbohydrates 21g 7%
Dietary Fiber 3g 12%
Sugars 2g
Protein 28g 56%
Vitamin A 116%
Vitamin C 69%
Vitamin D0%
Calcium 3%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
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