Thai Walnut & Edamame Bowl

By Rebecca Peizer
Total Time
0 Mins
Serves
100
Serving Size
2 cups
Meal
Dinner Lunch

DESCRIPTION

Download the recipe card

Prep Time
0 Mins
Cook Time
0 Mins
Total Time
0 Mins
Calories
525
Total Fat
23
Saturated Fat
2
Cholesterol
0
Sodium
270
Dietary Fiber
9
Protein
16

Ingredients

  • 6 lb. + 4 oz. California Walnuts
  • 9 lb. + 6 oz. Shelled Edamame, frozen
  • 1 quart + 2 cups Thai Sweet Chili Sauce
  • 12 lb. + 8 oz. Brown Rice, USDA material #101031
  • 5 gallons + 2 quarts Water
  • 20 lb. + 2 oz. Asian Vegetable Blend, frozen
  • 1 oz. Pan Spray

  • Meal Equivalencies

    2 oz meat/meat alternative (1 oz eq each from walnuts and edamame), 2 oz eq whole grain-rich, 1/2 cup other vegetable

    Production Notes

    California walnuts are best kept frozen, and can be used from a frozen state.

    Walnuts are the only nut significantly high in the omega-3 fatty acid alpha-linolenic acid (ALA) (2.5g/oz).

    Roast edamame from a frozen state.

    The sweet and spicy seasoned walnuts and edamame are great additions to your Asian bars and pasta bars.

    Walnuts and edamame are great together to provide a nutritious, hearty, plant-based protein.

    Allergens

    Tree Nuts, Soybeans.

Preparation

Step 1

Day of Service

Pre-Prep:

  • Clean and sanitize workstation.

Prep:

  • Pull 5 full sheet pans and place at workstation.
  • Pull 4 full deep pans and place at workstation.
  • Pull 4 full steamer pans with inserts and place at workstation.
  • Pull brown rice and Thai Sweet Chili Sauce from dry storage and place at workstation.

 

Step 2

Prep:

  • Preheat convection oven to 350°F.
  • Preheat steamer, if available.
  • Spray sheet pans well.
  • Spray steamtable pans well.

 

Step 3

Prep:

  • Wash hands thoroughly.
  • Divide rice between 4 deep hotel pans, 3 lbs. + 2 oz. each.
  • Add 1 gallon + 1 ½ quarts (190°F) water to each pan. Stir and cover.

 

Step 4

Cook:

  • Baked covered rice for 45 minutes or until most of the liquid is absorbed.
  • Stir to insure rice is cooked and cover.

CCP: Heat until an internal temperature is reached of 140°F for 15 seconds.

CCP: Batch cook as necessary to insure best end product and nutritional.

 

Step 5

  • Hold: Pull cooked brown rice from oven, place in warmer and hold above 135°F for service.

CCP: Hold above 135°F.

CCP: Batch cook as necessary to ensure best quality product.

 

Step 6

Prep:

  • Pull California walnuts and shelled edamame from the freezer and place at workstation.
  • Wash hands thoroughly and put on gloves.
  • Remove 6 lbs. + 4 oz. walnuts from case, reseal and date stamp with remaining quantity,
  • Remove 9 lbs. + 6 oz. edamame from the case, reseal and date stamp with the remaining quantity.
  • Return sealed cases to freezer.

CCP: Prepare foods at room temperature in two hours or less.

 

Step 7

  • Wash hands thoroughly and put on gloves.
  • Divide the walnuts onto 2 sheet pans with 3 lbs. + 2 oz. per pan.
  • Wash hands thoroughly and put on gloves.
  • Divide the shelled edamame onto 3 sheet pans with 3 lbs. + 2 oz. per pan.
  • Wash hands thoroughly.

CCP: Heat until an internal temperature is reached of 140°F for 15 seconds.

 

Step 8

Cook:

  • Place walnuts and edamame in pre heated convection oven set to 350°F.
  • Roast for 5-7 minutes until the walnuts are toasted and the edamame reaches at least 140°F.

CCP: Heat until an internal temperature is reached of 140°F for 15 seconds.

 

Step 9

Prep:

  • Carefully add walnuts to a bowl with 3 cups of the Thai sweet chili sauce.
  • Wash hands thoroughly and put on gloves.
  • Toss walnuts in sauce, evenly coating all walnuts.
  • Place in steamtable pan and cover.
  • Carefully add edamame to a bowl with 3 cups of the Thai sweet chili sauce.
  • Wash hands thoroughly and put on gloves.
  • Toss edamame in sauce, evenly coating all the edamame.
  • Place edamame into a steam table pans and cover tightly.
  • Wash hands thoroughly.

 

Step 10

Hold: Place seasoned walnuts and edamame into warmer and hold above 135°F for service.

CCP: Hold above 135°F.

CCP: Batch cook as necessary to ensure best quality product.

 

Step 11

Prep:

  • Pull Asian vegetable blend from freezer and place at workstation.
  • Wash hands thoroughly.
  • Place 5 lbs. + 2 oz. of vegetables into one full steamer pan.
  • Place 5 lbs. of vegetables into each of 3 more full steam pans.

 

Step 12

Cook:

  • Steam vegetables for 7 minutes until they reach an internal temperature of 140°F.
  • Alternately, bake covered vegetables for 12 minutes in a 350°F convection oven.

CCP: Heat until an internal temperature is reached of 140°F for 15 seconds.

CCP: Batch cook as necessary to ensure best quality product.

 

Step 13

Serve:

  • Using 8 oz. spoodle, place 1 cup of brown rice in bowl.
  • Top rice with 1 oz. of seasoned walnuts using one 2 oz. spoodle.
  • Add ¼ cup seasoned edamame using one 2 oz. spoodle.
  • Encircle rice with ½ cup Asian vegetable blend using one 4 oz spoodle.

CCP: Hold above 135°F.

 

Step 14

  • Serve: One Thai Walnut & Edamame Bowl.