Source: U.S. Department of Defence
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Dirty Rice
Source: U.S. Department of Defence | |
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 CEREALS AND PASTA PRODUCTS No.E 807 00
DIRTY RICE
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
51 cal
10 g
2g
1g
0 mg
159 mg
12 mg
Ingredient
Weight
Measure
Issue
RICE PILAF MIX
6 lbs
3 qts 1-1/4 cup
WORCESTERSHIRE SAUCE
1 lbs
2 cup
GARLIC POWDER
1-1/4 oz
1/4 cup 1/3 tbsp
WATER,BOILING
4-1/8 lbs
2 qts
PEAS & CARROTS,FROZEN
5 lbs
1 gal <1/16th qts
SCALLIONS,FRESH
10-5/8 oz
3 cup
11-3/4 oz
HOT SAUCE
2 oz
1/4 cup 1/3 tbsp
Method
1 Combine rice pilaf blend, worcestershire sauce and garlic in boiling water. Cover. Reduce heat and simmer for 20 minutes.
2 Chop scallions. Add peas and carrots, scallions and hot sauce. Mix well. CCP: Internal temperature must reach 140 F. or higher
for 15 seconds.
3 Divide rice equally between steam table pans. CCP: Hold for service at 140 F. or higher.
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|
| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 51 cal |
| Carbohydrates: | 10 g |
| Protein: | 2g |
| Fat: | 1g |
| Cholesterol: | 0 mg |
| Sodium: | 159 mg |
| Calcium: | 12 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| RICE PILAF MIX | 6 lbs | 3 qts 1-1/4 cup | |
| WORCESTERSHIRE SAUCE | 1 lbs | 2 cup | |
| GARLIC POWDER | 1-1/4 oz | 1/4 cup 1/3 tbsp | |
| WATER,BOILING | 4-1/8 lbs | 2 qts | |
| PEAS & CARROTS,FROZEN | 5 lbs | 1 gal <1/16th qts | |
| SCALLIONS,FRESH | 10-5/8 oz | 3 cup | 11-3/4 oz |
| HOT SAUCE | 2 oz | 1/4 cup 1/3 tbsp |
| Method: | |
|
1 Combine rice pilaf blend, worcestershire sauce and garlic in boiling water. Cover. Reduce heat and simmer for 20 minutes. 2 Chop scallions. Add peas and carrots, scallions and hot sauce. Mix well. CCP: Internal temperature must reach 140 F. or higher for 15 seconds. 3 Divide rice equally between steam table pans. CCP: Hold for service at 140 F. or higher. |
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