Source: U.S. Department of Defence
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Spicy Brown Rice Pilaf
Source: U.S. Department of Defence | |
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 CEREALS AND PASTA PRODUCTS No.E 018 00
SPICY BROWN RICE PILAF
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
151 cal
30 g
4g
2g
0 mg
766 mg
36 mg
Ingredient
Weight
Measure
Issue
CHICKEN BROTH
2 gal 2-1/2 qts
PAPRIKA,GROUND
1-1/2 oz
1/4 cup 2-2/3 tbsp
MUSTARD,DRY
1-3/4 oz
1/4 cup 2/3 tbsp
PEPPER,BLACK,GROUND
2/3 oz
3 tbsp
THYME,GROUND
1/2 oz
3 tbsp
1/2 oz
3/8 tsp
SALT
GARLIC POWDER
1/2 oz
1 tbsp
CUMIN,GROUND
1/3 oz
1 tbsp
1/2 oz
3 tbsp
OREGANO,CRUSHED
BAY LEAF,WHOLE,DRIED
1/2 oz
14 each
PEPPER,RED,CRUSHED
<1/16th oz
1/8 tsp
RICE,BROWN,LONG GRAIN,RAW PARBOILED
7-1/3 lbs
1 gal 1/2 qts
COOKING SPRAY,NONSTICK
3/8 oz
3/8 tsp
ONIONS,FRESH,CHOPPED
3-1/2 lbs
2 qts 1-7/8 cup
3-7/8 lbs
CELERY,FRESH,CHOPPED
2-1/2 lbs
2 qts 1-1/2 cup
3-3/8 lbs
2-1/2 lbs
1 qts 3-5/8 cup
3 lbs
PEPPERS,GREEN,FRESH,CHOPPED
Method
1 Prepare broth according to package directions.
2 Add paprika, mustard flour, pepper, thyme, salt, garlic powder, cumin, oregano, bay leaves, and red pepper to stock. Stir well to
blend.
3 Add rice to stock in steam jacketed kettle or stock pot. Bring to a boil. Stir. Reduce heat. Cover tightly. Simmer 25 minutes or
until most of the water is absorbed and rice is tender.
4 Spray steam-jacketed kettle with non-stick cooking spray. Add onions, celery, and peppers. Stir; cook 10 to 12 minutes or until
vegetables are tender crisp.
5 Place approximately 8-1/2 pounds rice in each steam table pan. Add 5-1/3 cups vegetables to each pan. Mix well. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds. CCP: Hold for service at 140 F. or higher.
Notes
1 OVEN METHOD: For 100 portions: Follow Steps 1 and 2. Bring stock to a boil. Place 2-1/2 pounds of rice and 3-1/2 quarts stock, in
each steam table pan; stir. Cover tightly; bake in 350 F. convection oven for 30 minutes or until most of the water is absorbed on high
fan, closed vent. Follow Steps 4 and 5.
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https://theodora.com/recipies/cereals_and_pasta_products/spicy_brown_rice_pilaf.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 151 cal |
| Carbohydrates: | 30 g |
| Protein: | 4g |
| Fat: | 2g |
| Cholesterol: | 0 mg |
| Sodium: | 766 mg |
| Calcium: | 36 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CHICKEN BROTH | 2 gal 2-1/2 qts | ||
| PAPRIKA,GROUND | 1-1/2 oz | 1/4 cup 2-2/3 tbsp | |
| MUSTARD,DRY | 1-3/4 oz | 1/4 cup 2/3 tbsp | |
| PEPPER,BLACK,GROUND | 2/3 oz | 3 tbsp | |
| THYME,GROUND | 1/2 oz | 3 tbsp | |
| SALT | 1/2 oz | 3/8 tsp | |
| GARLIC POWDER | 1/2 oz | 1 tbsp | |
| CUMIN,GROUND | 1/3 oz | 1 tbsp | |
| OREGANO,CRUSHED | 1/2 oz | 3 tbsp | |
| BAY LEAF,WHOLE,DRIED | 1/2 oz | 14 each | |
| PEPPER,RED,CRUSHED | <1/16th oz | 1/8 tsp | |
| RICE,BROWN,LONG GRAIN,RAW PARBOILED | 7-1/3 lbs | 1 gal 1/2 qts | |
| COOKING SPRAY,NONSTICK | 3/8 oz | 3/8 tsp | |
| ONIONS,FRESH,CHOPPED | 3-1/2 lbs | 2 qts 1-7/8 cup | 3-7/8 lbs |
| CELERY,FRESH,CHOPPED | 2-1/2 lbs | 2 qts 1-1/2 cup | 3-3/8 lbs |
| PEPPERS,GREEN,FRESH,CHOPPED | 2-1/2 lbs | 1 qts 3-5/8 cup | 3 lbs |
| Method: | |
|
1 Prepare broth according to package directions. 2 Add paprika, mustard flour, pepper, thyme, salt, garlic powder, cumin, oregano, bay leaves, and red pepper to stock. Stir well to blend. 3 Add rice to stock in steam jacketed kettle or stock pot. Bring to a boil. Stir. Reduce heat. Cover tightly. Simmer 25 minutes or until most of the water is absorbed and rice is tender. 4 Spray steam-jacketed kettle with non-stick cooking spray. Add onions, celery, and peppers. Stir; cook 10 to 12 minutes or until vegetables are tender crisp. 5 Place approximately 8-1/2 pounds rice in each steam table pan. Add 5-1/3 cups vegetables to each pan. Mix well. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. CCP: Hold for service at 140 F. or higher. Notes 1 OVEN METHOD: For 100 portions: Follow Steps 1 and 2. Bring stock to a boil. Place 2-1/2 pounds of rice and 3-1/2 quarts stock, in each steam table pan; stir. Cover tightly; bake in 350 F. convection oven for 30 minutes or until most of the water is absorbed on high fan, closed vent. Follow Steps 4 and 5. |
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