Our menu featured:
Oriental Chicken and Vegetables over Brown Rice
Fruited Graham Cake and Yogurt Parfait
Farmers Market Cheddar and Bacon Biscuit
Oriental Chicken & Vegetable Rice Bowl
Cook brown rice in simmering water for 5 minutes, until water is absorbed. Chill.
3/4 cup instant brown rice
3/4 cup water
1 teaspoon sesame oil
Mix marinade ingredients: oil, juices, soy sauce and honey.
2 teaspoon sesame oil
1/2 cup fresh squeezed orange juice
Juice from 1 lime
2 teaspoon soy sauce
2 teaspoon honey
Cover chicken with part of marinade. Refrigerate.
2 chicken legs, baked and shredded
Precook carrots and broccoli in microwave for 2 minutes in water. Drain. Saute scallions, garlic and mushrooms on stove top in oil. Stir in other vegetables. Chill.
4 baby farmers market carrots, precooked
3 baby bella mushrooms, sliced
4 farmers market broccoli spear, sliced and precooked
1/2 cup fresh cut green beans, cooked and drained
1/4 cup shallot, diced
1 garlic clove, minced
1 teaspoon olive oil
At table side, assemble rice bowls by layering rice, chicken and vegetables. Garnish with tomato. Serve with additional marinade on the side.
1/2 yellow tomato, wedged
Have a great week!