Porcupine Sliders: Richfield SECA Students to Compete in National Cook-Off Competition in Texas

Students, and amateur chefs, at South Education Center Alternative (SECA) school will compete in a cook-off competition in Grapevine, TX Monday as part of First Lady Michelle Obama’s “Recipes for Healthy Kids Contest.”

Out of more than 340 submissions from around the country, the Richfield cooking team was the first place winner in the grains category after submitting its recipe for Porcupine Sliders, according to an article on the SECA website.

The sliders are mini lean turkey burgers mixed with brown rice, cranberries and spinach, on a multi-grain bun.

“Prior to submitting the nutritious recipe, the Porcupine Sliders recipe was revised several times, removing fat by baking the meat instead of frying. Next, the students prepared Porcupine Sliders for the school,” said Superintendent Sandra Lewandowski said in the article . “This experience provided a lifelong lesson in healthy eating, persistence, team work and a math lesson in preparing food for the large group.”

Other catergories included vegatables and legumes.

Richfield Community Council member and Bloomington Public Health Family Health Manager Rose Jost said this was a major accomplishment for the students and the SECA school.

“They did a great job,” she said at a recent RCC meeting. “And they didn’t win for a [traditional Minnesotan] hotdish or anything!”

The SECA team is one of just a three teams—the first place winners from the three categories—selected to attend the cook-off competition and as the grains category winner, has already earned $1,500 for the school. The grand prize winner in Texas will take home $3,000 for its school.

The competition is being held at the American Culinary Federation National Convention. Stay tuned for the results after Monday’s competition.

Porcupine Sliders Recipe

.333 cup of medium-grain, raw brown rice

1 roll, whole grain

1.875 cup of extra-lean, ground turkey

1 large pasteurized egg

1 medium stalk of celery, raw, finely chopped

1 ½ tablespoons of dried, sweetened cranberries

1 clove of raw garlic

1 ½ tablespoon of yellow onions, sautéed

3/4 cup of raw spinach

3/4 teaspoon of Canola oil

3/4 teaspoon of Worcestershire Sauce

3/8 teaspoon of salt

1/2 teaspoon of black pepper

1 pinch of red pepper

Directions

• Wash and sanitize hands, utensils and all equipment to be used.

• Combine rice with water and salt. Bring to a boil, reduce to a simmer and cook about 18 minutes until cooked but still firm. Drain well, spread on sheet pan and cool completely.

• In a large skillet sauté onions, celery and garlic in oil until soft, about 5 minutes. Transfer to sheet pan and cool completely.

• In a large mixing bowl combine all ingredients and mix well.

• Portion into thick 2 1/2 oz. patties the diameter of buns onto a baking pan. Bake at 350 for 25 minutes until turkey is at an internal temperature of 165 degrees.

• Serve on mini whole-wheat rolls with optional romaine lettuce, tomato, and red onion.