Source: U.S. Department of Defence
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Lyonnaise Rice
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 CEREALS AND PASTA PRODUCTS No.E 005 01
LYONNAISE RICE
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
164 cal
33 g
3g
2g
0 mg
215 mg
29 mg
Ingredient
Weight
Measure
Issue
RICE,LONG GRAIN
8-1/2 lbs
1 gal 1-1/4 qts
WATER,COLD
23 lbs
2 gal 3 qts
SALT
1-7/8 oz
3 tbsp
1-1/2 oz
3 tbsp
OIL,SALAD
ONIONS,FRESH,CHOPPED
3-1/8 lbs
2 qts 1 cup
3-1/2 lbs
3-7/8 oz
1/2 cup
OIL,SALAD
PIMIENTO,CANNED,DRAINED,CHOPPED
13-1/2 oz
2 cup
Method
1
Combine rice, water, salt, and salad oil; bring to a boil. Stir occasionally.
2
Cover tightly; simmer 20 to 25 minutes. DO NOT STIR. Remove from heat.
3
Saute onions in oil until tender.
4
Add sauteed onions and pimientos to cooked rice. Toss well. CCP: Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 164 cal |
| Carbohydrates: | 33 g |
| Protein: | 3g |
| Fat: | 2g |
| Cholesterol: | 0 mg |
| Sodium: | 215 mg |
| Calcium: | 29 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| RICE,LONG GRAIN | 8-1/2 lbs | 1 gal 1-1/4 qts | |
| WATER,COLD | 23 lbs | 2 gal 3 qts | |
| SALT | 1-7/8 oz | 3 tbsp | |
| OIL,SALAD | 1-1/2 oz | 3 tbsp | |
| ONIONS,FRESH,CHOPPED | 3-1/8 lbs | 2 qts 1 cup | 3-1/2 lbs |
| OIL,SALAD | 3-7/8 oz | 1/2 cup | |
| PIMIENTO,CANNED,DRAINED,CHOPPED | 13-1/2 oz | 2 cup |
| Method: | |
|
1 Combine rice, water, salt, and salad oil; bring to a boil. Stir occasionally. 2 Cover tightly; simmer 20 to 25 minutes. DO NOT STIR. Remove from heat. 3 Saute onions in oil until tender. 4 Add sauteed onions and pimientos to cooked rice. Toss well. 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