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Blueberry Pork Rice Bowl
Servings
50
50
Cuisine Type
- american
Chef Jason Morse
5280 Culinary
Denver
Chef Morse developed this recipe for the K-12 segment, assuring that it fits the nutritional requirements of school foodservice. The quick-to-prepare bowl not only provides grains, protein and fruit, but it’s also packed with kid-friendly flavors in a convenient-to-eat platform.
Ingredients
14¼ lb. cooked pork carnitas
18½ lb. fried rice or steamed brown rice
4¾ lb. blueberries, warmed in the oven
25 oz. barbecue sauce
6 oz. green onions (scallions), sliced
Steps
1. Assemble the bowl by ladling 8 ounces of rice, 2 ounces blueberries and 4½ ounces pork carnitas into shallow bowl; top with ½ ounce barbecue sauce.
2. Just before serving, sprinkle on 1 tsp. green onions.
Photo courtesy of U.S. Highbush Blueberry Council
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