Citrus Rice on a cafeteria tray.

Citrus Rice

This citrus rice is a great alternative to fried rice that kids will love. It delivers hints of sesame and citrus and is gluten-free, vegetarian, and vegan.

This recipe stars U.S.-grown brown long grain rice and comes to us from Chef Diane Grodek of USA Rice’s K-12 Chef Advisory Board.

  • Servings
    25
  • Serving Size
    ½ cup

Ingredients

Rice

  • 1 lb, 9 oz long grain brown rice
  • 10 oz edamame, frozen, cooked
  • 5 oz celery, small dice
  • ¾ oz green onion, chopped
  • 1 lb Mandarin oranges, canned and drained

Dressing 

  • 4 oz orange juice
  • ¼ cup rice wine vinegar
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 2 tsp garlic powder
  • 1 tsp ginger powder
  • ¼ cup vegetable oil
  • 1 tbsp sesame oil

Directions

Rice

  • Cook the rice fully until tender in the steamer.
  • While the rice cooks, chop and weigh the celery and green onions. Small dice the celery and chop the green onion into small strips.
  • Weigh and defrost the edamame. Weigh the mandarin oranges, do not include their juices in the weight.
  • When the rice is fully cooked, cool on a sheet or hotel pan in cooler.
  • Gently mix the celery, green onion, edamame, and oranges into therice.
  • Add the dressing (9 oz. for 25 1/2 cup servings of rice) to the rice mixture, and gently combine.

Dressing 

  • In a bowl or blender add orange juice, vinegar, soy sauce, honey, garlic, ginger and whisk or blend until well combined.
  • Mix the vegetable oil and sesame oil together.
  • Slowly whisk or blend the oils into the rest of the ingredients.
  • Refrigerate until needed.

Recipe Notes

1 #8 scoop for 1 wgr count
2 #8 scoops for 2 wgr count