Source: U.S. Department of Defence
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Rice Pilaf
Source: U.S. Department of Defence | |
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 CEREALS AND PASTA PRODUCTS No.E 008 00
RICE PILAF
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
201 cal
37 g
4g
4g
4 mg
927 mg
41 mg
Ingredient
Weight
Measure
Issue
BUTTER
6 oz
3/4 cup
OIL,SALAD
5-3/4 oz
3/4 cup
ONIONS,FRESH,CHOPPED
6-2/3 lbs
1 gal 3/4 qts
7-1/2 lbs
9 lbs
1 gal 1-1/2 qts
RICE,LONG GRAIN
SALT
1 oz
1 tbsp
3/8 oz
1 tbsp
GARLIC POWDER
PEPPER,BLACK,GROUND
1/8 oz
1/8 tsp
CHICKEN BROTH
3 gal
Method
1
Melt butter or margarine. Add salad oil or melted shortening and onions. Stir well. Saute until onions are tender, about 5 minutes.
2
Add rice to onion mixture. Cook until rice is lightly browned, about 10 minutes, stirring constantly.
3
Place about 2 quarts onion and rice mixture into each pan.
Prepare broth according to recipe directions. Add salt, garlic powder and pepper; stir well. Pour 3 quarts over rice mixture in each
4
pan; cover.
5 Using a convection oven, bake at 350 F. for 40 to 45 minutes or until tender on high fan, closed vent or until rice is tender. Stir
lightly. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. CCP: Hold for service at 140 F. or higher.
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|
| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 201 cal |
| Carbohydrates: | 37 g |
| Protein: | 4g |
| Fat: | 4g |
| Cholesterol: | 4 mg |
| Sodium: | 927 mg |
| Calcium: | 41 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BUTTER | 6 oz | 3/4 cup | |
| OIL,SALAD | 5-3/4 oz | 3/4 cup | |
| ONIONS,FRESH,CHOPPED | 6-2/3 lbs | 1 gal 3/4 qts | 7-1/2 lbs |
| RICE,LONG GRAIN | 9 lbs | 1 gal 1-1/2 qts | |
| SALT | 1 oz | 1 tbsp | |
| GARLIC POWDER | 3/8 oz | 1 tbsp | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/8 tsp | |
| CHICKEN BROTH | 3 gal |
| Method: | |
|
1 Melt butter or margarine. Add salad oil or melted shortening and onions. Stir well. Saute until onions are tender, about 5 minutes. 2 Add rice to onion mixture. Cook until rice is lightly browned, about 10 minutes, stirring constantly. 3 Place about 2 quarts onion and rice mixture into each pan. Prepare broth according to recipe directions. Add salt, garlic powder and pepper; stir well. Pour 3 quarts over rice mixture in each 4 pan; cover. 5 Using a convection oven, bake at 350 F. for 40 to 45 minutes or until tender on high fan, closed vent or until rice is tender. Stir lightly. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 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