Source: U.S. Department of Defence
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Brown Rice With Tomatoes
Source: U.S. Department of Defence | |
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 CEREALS AND PASTA PRODUCTS No.E 019 00
BROWN RICE WITH TOMATOES
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
167 cal
35 g
4g
1g
0 mg
163 mg
37 mg
Ingredient
Weight
Measure
Issue
VEGETABLE BROTH
1 gal 3-1/2 qts
TOMATOES,CANNED,DICED,DRAINED
13-1/4 lbs
1 gal 2 qts
RICE,BROWN,LONG GRAIN,RAW PARBOILED
7-3/4 lbs
1 gal 3/4 qts
ONIONS,FRESH,CHOPPED
6-1/3 lbs
1 gal 1/2 qts
7 lbs
GARLIC POWDER
2-3/8 oz
1/2 cup
PEPPER,BLACK,GROUND
1/2 oz
2 tbsp
Method
1 Prepare broth according to package directions in steam-jacketed kettle or stock pot.
2 Add tomatoes, brown rice, onions, garlic powder, and pepper to broth in steam-jacketed kettle or stock pot. Stir well; bring to a
rolling boil, stirring occasionally. Reduce heat. Cover. Simmer 35 minutes or until most of the broth is absorbed and rice is
tender. Do not stir. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
3 Stir to redistribute onions and tomatoes. Transfer to serving pans. CCP: Hold for service at 140 F. or higher.
Notes
1 Using a convection oven, bake in 2 steam table pans at 350 F. for 45 to 50 minutes on high fan, closed vent or until most of the broth is
absorbed.
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| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 167 cal |
| Carbohydrates: | 35 g |
| Protein: | 4g |
| Fat: | 1g |
| Cholesterol: | 0 mg |
| Sodium: | 163 mg |
| Calcium: | 37 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| VEGETABLE BROTH | 1 gal 3-1/2 qts | ||
| TOMATOES,CANNED,DICED,DRAINED | 13-1/4 lbs | 1 gal 2 qts | |
| RICE,BROWN,LONG GRAIN,RAW PARBOILED | 7-3/4 lbs | 1 gal 3/4 qts | |
| ONIONS,FRESH,CHOPPED | 6-1/3 lbs | 1 gal 1/2 qts | 7 lbs |
| GARLIC POWDER | 2-3/8 oz | 1/2 cup | |
| PEPPER,BLACK,GROUND | 1/2 oz | 2 tbsp |
| Method: | |
|
1 Prepare broth according to package directions in steam-jacketed kettle or stock pot. 2 Add tomatoes, brown rice, onions, garlic powder, and pepper to broth in steam-jacketed kettle or stock pot. Stir well; bring to a rolling boil, stirring occasionally. Reduce heat. Cover. Simmer 35 minutes or until most of the broth is absorbed and rice is tender. Do not stir. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 3 Stir to redistribute onions and tomatoes. Transfer to serving pans. CCP: Hold for service at 140 F. or higher. Notes 1 Using a convection oven, bake in 2 steam table pans at 350 F. for 45 to 50 minutes on high fan, closed vent or until most of the broth is absorbed. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence