Orzo, With Spinach, Tomato, and Onion

Theodora's
Recipes

Orzo, With Spinach, Tomato, and Onion

Yield: 100	Portion: 9-1/2 Ounces
Calories:	62 cal
Carbohydrates:	10 g
Protein:	3g
Fat:	2g
Cholesterol:	2 mg
Sodium:	456 mg
Calcium:	104 mg

Ingredient	Weight	Measure	Issue
WATER	66-7/8 lbs	8 gal
SALT	1-7/8 oz	3 tbsp
OIL,SALAD	1 oz	2 tbsp
PASTA,ORZO	1-2/3 lbs	1 gal 1 qts
ONIONS,FRESH,CHOPPED	5 lbs	3 qts 2-1/8 cup	5-1/2 lbs
COOKING SPRAY,NONSTICK	2 oz	1/4 cup 1/3 tbsp
TOMATOES,CANNED,DICED,DRAINED	13-1/4 lbs	1 gal 2 qts
BASIL,DRIED,CRUSHED	2-1/2 oz	1 cup
SPINACH,CHOPPED,FROZEN	4 lbs	2 qts 3-5/8 cup
CUMIN,GROUND	7/8 oz	1/4 cup 1/3 tbsp
PEPPER,BLACK,GROUND	2/3 oz	3 tbsp
GARLIC POWDER	5/8 oz	2 tbsp
SALT	1 oz	1 tbsp
CHEESE,PARMESAN,GRATED	7 oz	2 cup

Method:

1 Add salt and salad oil to water; heat to a rolling boil.
2 Add pasta slowly while stirring constantly until water boils again. Cook about 9 minutes or until tender; stirring occasionally. DO
NOT OVERCOOK.
3 Drain. Rinse with cold water; drain thoroughly. Use immediately in recipe preparation or place in shallow containers and cover.
4 Stir-cook onions in a lightly sprayed steam jacketed kettle or stockpot 8 to 10 minutes or until tender, stirring constantly.
5 Add the tomatoes, spinach, basil, salt, cumin, pepper and garlic powder, stir to combine. Bring to a boil. Cover; reduce heat;
simmer for 5 minutes.
6 Add the orzo; stir to blend. Bring to a boil. Cover; reduce heat; simmer for 5 minutes. CCP: Temperature must reach 140 F. or
higher for 15 seconds.
7 Place 3 gallons vegetable pasta mixture in each pan.
8 Distribute 1 cup parmesan cheese evenly over vegetable pasta mixture in each pan. CCP: Hold for service at 140 F. or higher.

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Source: U.S. Department of Defence




Orzo, With Spinach, Tomato, and Onion Source: U.S. Department of Defence