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Honey BBQ Rice Bowl with Slaw Salad
June 1, 2011
1 Min Read
YIELD: 50 SERVINGS
52 cups honey-BBQ flavor brown rice & beans
4 lbs. frozen seasoned pork roast, fulled cooked, thawed, shredded
6 ¼ cups honey barbecue sauce, warm
25 oz. shredded cabbage slaw with carrots
25 oz. romaine lettuce, shredded
50 oz. reduced-fat ranch dressing
Combine 3 ½ quarts hot water and contents of two seasoning packets in deep full-size steam table pan. Repeat with remaining water and seasoning packets in second deep full-size steam table pan. Stir both well to disperse seasoning in water. Add rice and beans to each pan and mix well.
Cover each and bake in preheated 400°F conventional oven for 25 minutes or until most of the water is absorbed.
Stir rice well; keep warm. Fluff with fork prior to portioning to obtain maximum yield.
Heat pork according to package directions, drain off juices, and combine with warm barbecue sauce in steam pan table; keep warm.
Just before serving, combine slaw mix, shredded romaine, and ranch dressing; toss evenly to coat.
To assemble each rice bowl, portion 1 cup rice into bowl and top with 1 ¼ oz. barbecue glazed pork.
Photo and recipe: Uncle Ben's/Mars Foodservices
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