Source: U.S. Department of Defence
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Nutty Rice and Cheese
Source: U.S. Department of Defence | |
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 CEREALS AND PASTA PRODUCTS No.E 021 00
NUTTY RICE AND CHEESE
Yield 100
Portion 9 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
323 cal
40 g
22 g
8g
12 mg
835 mg
289 mg
Ingredient
Weight
Measure
Issue
WATER
20-7/8 lbs
2 gal 2 qts
SALT
1-2/3 oz
2-2/3 tbsp
RICE,BROWN,LONG GRAIN,DRY
8-1/8 lbs
1 gal 1 qts
CHEESE,COTTAGE,LOWFAT
14 lbs
1 gal 3 qts
YOGURT,PLAIN,NONFAT
10-3/4 lbs
1 gal 1 qts
EGG WHITES,FROZEN,THAWED
5 lbs
2 qts 1-3/8 cup
ONIONS,FRESH,CHOPPED
3-7/8 lbs
2 qts 3 cup
4-1/3 lbs
ALMONDS,SLIVERED
1-3/8 lbs
1 qts 2 cup
CHEESE,PARMESAN,GRATED
1-1/3 lbs
1 qts 2 cup
FLOUR,WHEAT,GENERAL PURPOSE
6-5/8 oz
1-1/2 cup
SALT
1-1/2 oz
2-1/3 tbsp
PARSLEY,DEHYDRATED,FLAKED
1-1/4 oz
1-5/8 cup
GARLIC POWDER
1-1/4 oz
1/4 cup 1/3 tbsp
PEPPER,WHITE,GROUND
2/3 oz
2-2/3 tbsp
COOKING SPRAY,NONSTICK
1/2 oz
1 tbsp
7 oz
2 cup
CHEESE,PARMESAN,GRATED
Method
1 Combine water, rice, and salt; bring to a boil; stir, cover tightly; simmer 25 minutes or until most of the water is absorbed.
2 Remove from heat. Transfer to sheet pans. Allow to cool 5 minutes.
3 Combine cottage cheese, yogurt, egg whites, onions, almonds, parmesan cheese, flour, salt, parsley flakes, garlic powder, and
pepper in mixer bowl. Mix at low speed 1 minute. Scrape down bowl.
4 Add chilled rice to ingredients in mixer bowl. Mix at low speed 1 minute or until thoroughly blended.
5 Lightly spray steam table pans with non-stick spray. Place 12-1/4 pounds of mixture in each steam table pan. Spread evenly.
Sprinkle 6 tablespoons of parmesan cheese over the top of each pan.
6 Using a convection oven, bake 55 minutes at 325 F. on high fan, open vent or until set. CCP: Internal temperature must reach 145
F. or higher for 15 seconds.
7 Cut each pan 4 by 5. CCP: Hold for service at 140 F. or higher.
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https://theodora.com/recipies/cereals_and_pasta_products/nutty_rice_and_cheese.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 9 Ounces |
| Calories: | 323 cal |
| Carbohydrates: | 40 g |
| Protein: | 22 g |
| Fat: | 8g |
| Cholesterol: | 12 mg |
| Sodium: | 835 mg |
| Calcium: | 289 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| WATER | 20-7/8 lbs | 2 gal 2 qts | |
| SALT | 1-2/3 oz | 2-2/3 tbsp | |
| RICE,BROWN,LONG GRAIN,DRY | 8-1/8 lbs | 1 gal 1 qts | |
| CHEESE,COTTAGE,LOWFAT | 14 lbs | 1 gal 3 qts | |
| YOGURT,PLAIN,NONFAT | 10-3/4 lbs | 1 gal 1 qts | |
| EGG WHITES,FROZEN,THAWED | 5 lbs | 2 qts 1-3/8 cup | |
| ONIONS,FRESH,CHOPPED | 3-7/8 lbs | 2 qts 3 cup | 4-1/3 lbs |
| ALMONDS,SLIVERED | 1-3/8 lbs | 1 qts 2 cup | |
| CHEESE,PARMESAN,GRATED | 1-1/3 lbs | 1 qts 2 cup | |
| FLOUR,WHEAT,GENERAL PURPOSE | 6-5/8 oz | 1-1/2 cup | |
| SALT | 1-1/2 oz | 2-1/3 tbsp | |
| PARSLEY,DEHYDRATED,FLAKED | 1-1/4 oz | 1-5/8 cup | |
| GARLIC POWDER | 1-1/4 oz | 1/4 cup 1/3 tbsp | |
| PEPPER,WHITE,GROUND | 2/3 oz | 2-2/3 tbsp | |
| COOKING SPRAY,NONSTICK | 1/2 oz | 1 tbsp | |
| CHEESE,PARMESAN,GRATED | 7 oz | 2 cup |
| Method: | |
|
1 Combine water, rice, and salt; bring to a boil; stir, cover tightly; simmer 25 minutes or until most of the water is absorbed. 2 Remove from heat. Transfer to sheet pans. Allow to cool 5 minutes. 3 Combine cottage cheese, yogurt, egg whites, onions, almonds, parmesan cheese, flour, salt, parsley flakes, garlic powder, and pepper in mixer bowl. Mix at low speed 1 minute. Scrape down bowl. 4 Add chilled rice to ingredients in mixer bowl. Mix at low speed 1 minute or until thoroughly blended. 5 Lightly spray steam table pans with non-stick spray. Place 12-1/4 pounds of mixture in each steam table pan. Spread evenly. Sprinkle 6 tablespoons of parmesan cheese over the top of each pan. 6 Using a convection oven, bake 55 minutes at 325 F. on high fan, open vent or until set. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 7 Cut each pan 4 by 5. 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