ARLINGTON, VA -- This week USA Rice debuted the final two videos of the K-12 Rice to the Rescue video series, highlighting rice’s unique role in flex menus and how rice fits in school breakfast service. The videos share tips on how to best utilize rice and suggest ways to add more rice on school nutrition program menus.
The chef-hosted videos are part of the larger
K-12 Rice to the Rescue program that provides support and resources to school foodservice staffs during this challenging time of labor shortages and supply chain issues, while working to elevate the role of U.S. rice in their operations.
Both videos are hosted again by Chef Brenda Wattles, a registered dietitian, professional chef, and nutritionist for the largest school district in Idaho with years of experience working in U.S. Department of Agriculture (USDA) Child Nutrition Programs (CNP).
“Chef Brenda’s background and familiarity with USDA CNPs make these instructional videos particularly relevant to the target audience of school officials and strengthens the credibility of USA Rice within the K-12 foodservice space,” said Cameron Jacobs, USA Rice director of domestic promotion. “The completed video series, along with all the assets of the K-12 Rice to the Rescue program, positions U.S.-grown rice as a practical way to offset some of the challenges being faced in school meal programs across the country.”
In Episode 3 of the Rice to the Rescue school video series, Chef Brenda lists the many reasons U.S.-grown rice is the perfect resource when it comes to creating a flexible menu that follows USDA meal pattern guidelines, but allows schools to substitute food items due to supply chain shortages and ingredient delays. Chef Brenda emphasizes the versatility and adaptability of U.S. rice that makes creating “flexing” school recipes easy with the foods on-hand, and she shares three adaptable school rice recipes that are easy to flex and package: K-12 Paella, Hawaiian Poke Bowl, and a Korean Meatball Rice Bowl.
Episode 4 focuses on school breakfast service. Chef Brenda discusses how to incorporate more U.S.-grown rice and whole grains into school breakfast programs, and guides viewers through three easy to make school breakfast recipes: Chilled Breakfast Fruity Rice, Creamy Baked Rice Breakfast Pudding, and a BLT Breakfast Rice Bowl.
Earlier training videos from the four-part series focused on rice’s role in to-go programs and easy to prepare school meals using USDA food items.
Go
here to access all the training videos and the K-12 Rice to the Rescue resources and materials.