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Sicilian Brown Rice and Vegetables
Source: U.S. Department of Defence

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CEREALS AND PASTA PRODUCTS No.E 015 00
SICILIAN BROWN RICE AND VEGETABLES
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
155 cal
29 g
6g
2g
4 mg
542 mg
110 mg
Ingredient
Weight
Measure
Issue
RICE,BROWN,LONG GRAIN,DRY
5-1/2 lbs
3 qts 1-3/8 cup
WATER,COLD
13-7/8 lbs
1 gal 2-5/8 qts
SALT
1-1/4 oz
2 tbsp
9-1/4 lbs
1 gal 1/3 qts
JUICE,TOMATO,CANNED
TOMATOES,CANNED,DICED,DRAINED
6-5/8 lbs
3 qts
2-1/3 lbs
1 qts 2-5/8 cup
2-5/8 lbs
ONIONS,FRESH,CHOPPED
TOMATO PASTE,CANNED
1-1/8 lbs
2 cup
SUGAR,BROWN,PACKED
2-1/2 oz
1/2 cup
SALT
1 oz
1 tbsp
BASIL,SWEET,WHOLE,CRUSHED
1-1/8 oz
1/4 cup 3-1/3 tbsp
GARLIC POWDER
3/8 oz
1 tbsp
OREGANO,CRUSHED
3/4 oz
1/4 cup 1-1/3 tbsp
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
1/3 oz
10 each
BAY LEAF,WHOLE,DRIED
SQUASH,FRESH,SUMMER,SLICED
2-1/2 lbs
2 qts 2 cup
2-5/8 lbs
2-1/2 lbs
2 qts 2 cup
2-5/8 lbs
SQUASH,ZUCCHINI,FRESH,SLICED
CARROTS,FRESH,SHREDDED
1 lbs
1 qts 1/8 cup
1-1/4 lbs
2-3/4 lbs
2 qts
BROCCOLI,FROZEN,SPEARS
MUSHROOMS,FRESH,WHOLE,SLICED
1-1/4 lbs
2 qts 1/8 cup
1-3/8 lbs
PARSLEY,FRESH,BUNCH,CHOPPED
8 oz
3-3/4 cup
8-3/8 oz
1-3/4 lbs
1 qts 3 cup
CHEESE,MOZZARELLA,PART SKIM,SHREDDED
Method
1 Combine rice, water and salt; bring to a boil. Stir occasionally. Cover tightly; simmer 30 minutes or until most of the water is
absorbed. Remove from heat; transfer to shallow serving pans. CCP: Cover. Hold at 140 F. or higher for use in Step 8.
2 Place tomato juice, tomatoes, onions, tomato paste, brown sugar, salt, basil, garlic powder, oregano, pepper and bay leaves in
steam-jacketed kettle. Stir; bring to a boil. Reduce heat; cover; simmer 20 minutes. Remove bay leaves.
3 Stir in rice, yellow squash, zucchini and carrots. Bring to a boil; reduce heat; simmer 3 to 5 minutes or until vegetables are tender
crisp. Stir occasionally.
4 Stir in broccoli, mushrooms and parsley; bring to a simmer.
5 Place 1-1/4 gallon in each steam table pan. Sprinkle 7 ounces cheese over mixture in each pan. Using a convection oven, bake at
325 F. for 12 to 15 minutes or until mixture is bubbly and cheese is melted and lightly browned on high fan, closed vent. CCP:
Internal temperature must reach 145 F. or higher for 15 seconds. CCP: Hold for service at 140 F. or higher.
Notes
1 In Steps 1 and 2, oven method may be used: Use boiling water for cold water; place 2-3/4 pounds or 6-2/3 cups rice, 3-1/8 quarts
boiling water, and 2-1/2 teaspoons salt in each steam table pan. Stir, cover tightly.
2 In Step 4, 2-1/2 pounds frozen summer squash and 2-1/2 pounds frozen zucchini may be used.
3 In Step 5, 1 pound canned, drained mushrooms may be used.


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Sicilian Brown Rice and Vegetables

Yield: 100 Portion: 3/4 Cup
Calories: 155 cal
Carbohydrates: 29 g
Protein: 6g
Fat: 2g
Cholesterol: 4 mg
Sodium: 542 mg
Calcium: 110 mg

Ingredient Weight Measure Issue
RICE,BROWN,LONG GRAIN,DRY 5-1/2 lbs 3 qts 1-3/8 cup
WATER,COLD 13-7/8 lbs 1 gal 2-5/8 qts
SALT 1-1/4 oz 2 tbsp
JUICE,TOMATO,CANNED 9-1/4 lbs 1 gal 1/3 qts
TOMATOES,CANNED,DICED,DRAINED 6-5/8 lbs 3 qts
ONIONS,FRESH,CHOPPED 2-1/3 lbs 1 qts 2-5/8 cup 2-5/8 lbs
TOMATO PASTE,CANNED 1-1/8 lbs 2 cup
SUGAR,BROWN,PACKED 2-1/2 oz 1/2 cup
SALT 1 oz 1 tbsp
BASIL,SWEET,WHOLE,CRUSHED 1-1/8 oz 1/4 cup 3-1/3 tbsp
GARLIC POWDER 3/8 oz 1 tbsp
OREGANO,CRUSHED 3/4 oz 1/4 cup 1-1/3 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
BAY LEAF,WHOLE,DRIED 1/3 oz 10 each
SQUASH,FRESH,SUMMER,SLICED 2-1/2 lbs 2 qts 2 cup 2-5/8 lbs
SQUASH,ZUCCHINI,FRESH,SLICED 2-1/2 lbs 2 qts 2 cup 2-5/8 lbs
CARROTS,FRESH,SHREDDED 1 lbs 1 qts 1/8 cup 1-1/4 lbs
BROCCOLI,FROZEN,SPEARS 2-3/4 lbs 2 qts
MUSHROOMS,FRESH,WHOLE,SLICED 1-1/4 lbs 2 qts 1/8 cup 1-3/8 lbs
PARSLEY,FRESH,BUNCH,CHOPPED 8 oz 3-3/4 cup 8-3/8 oz
CHEESE,MOZZARELLA,PART SKIM,SHREDDED 1-3/4 lbs 1 qts 3 cup

Method:
1 Combine rice, water and salt; bring to a boil. Stir occasionally. Cover tightly; simmer 30 minutes or until most of the water is
absorbed. Remove from heat; transfer to shallow serving pans. CCP: Cover. Hold at 140 F. or higher for use in Step 8.
2 Place tomato juice, tomatoes, onions, tomato paste, brown sugar, salt, basil, garlic powder, oregano, pepper and bay leaves in
steam-jacketed kettle. Stir; bring to a boil. Reduce heat; cover; simmer 20 minutes. Remove bay leaves.
3 Stir in rice, yellow squash, zucchini and carrots. Bring to a boil; reduce heat; simmer 3 to 5 minutes or until vegetables are tender
crisp. Stir occasionally.
4 Stir in broccoli, mushrooms and parsley; bring to a simmer.
5 Place 1-1/4 gallon in each steam table pan. Sprinkle 7 ounces cheese over mixture in each pan. Using a convection oven, bake at
325 F. for 12 to 15 minutes or until mixture is bubbly and cheese is melted and lightly browned on high fan, closed vent. CCP:
Internal temperature must reach 145 F. or higher for 15 seconds. CCP: Hold for service at 140 F. or higher.
Notes
1 In Steps 1 and 2, oven method may be used: Use boiling water for cold water; place 2-3/4 pounds or 6-2/3 cups rice, 3-1/8 quarts
boiling water, and 2-1/2 teaspoons salt in each steam table pan. Stir, cover tightly.
2 In Step 4, 2-1/2 pounds frozen summer squash and 2-1/2 pounds frozen zucchini may be used.
3 In Step 5, 1 pound canned, drained mushrooms may be used.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/cereals_and_pasta_products/sicilian_brown_rice_and_vegetables.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence