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Broccoli, Cheese, and Rice
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 075 00
BROCCOLI, CHEESE, AND RICE
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
317 cal
28 g
15 g
17 g
35 mg
718 mg
346 mg
Ingredient
Weight
Measure
Issue
RICE,LONG GRAIN
3-5/8 lbs
2 qts 3/4 cup
WATER
9-3/8 lbs
1 gal 1/2 qts
ONIONS,FRESH,CHOPPED
2-2/3 lbs
1 qts 3-1/2 cup
3 lbs
7/8 oz
1 tbsp
SALT
MILK,NONFAT,DRY
7-3/4 oz
3-1/4 cup
WATER,WARM
8-1/3 lbs
1 gal
SOUP,CONDENSED,CREAM OF MUSHROOM
9-1/2 lbs
1 gal 1/3 qts
GARLIC POWDER
7/8 oz
3 tbsp
1/2 oz
2 tbsp
PEPPER,BLACK,GROUND
OREGANO,CRUSHED
1/2 oz
3 tbsp
26-7/8 lbs
4 gal 3-1/2 qts
BROCCOLI,FROZEN,SPEARS,THAWED,1/2""
CHEESE,AMERICAN
8 lbs
2 gal <1/16th qts
MARGARINE,MELTED
8 oz
1 cup
1 lbs
1 qts
BREADCRUMBS,DRY,GROUND,FINE
Method
1 Combine rice, water, onions, and salt in steam-jacketed kettle or stock pot; bring to a boil. Stir occasionally.
2 Cover tightly; reduce heat; simmer 20 to 25 minutes. DO NOT STIR.
3 Reconstitute milk. Blend in soup, garlic powder, pepper, and oregano. Combine with rice mixture, stirring well. Bring to a boil
stirring constantly.
4 Add broccoli; bring to a boil, stirring constantly; simmer 5 minutes or until broccoli is almost tender.
5 Reduce heat; add cheese, stirring constantly until cheese is melted.
6 Pour 5-1/2 quarts mixture into each steam table pan.
7 Combine butter or margarine and bread crumbs. Mix well. Sprinkle 4-1/2 ounces or 1-1/2 cups crumbs evenly over each pan.
8 Using a convection oven, bake on high fan, closed vent 15 to 20 minutes at 350 F. or until sauce is bubbly and crumbs are lightly
browned. DO NOT OVERBAKE. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at
140 F. or higher.
Notes
1 In Step 1, 4 pounds of parboiled brown rice may be used per 100 portions. Cook 30-35 minutes or until most of the water is absorbed.



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Broccoli, Cheese, and Rice

Yield: 100 Portion: 1 Cup
Calories: 317 cal
Carbohydrates: 28 g
Protein: 15 g
Fat: 17 g
Cholesterol: 35 mg
Sodium: 718 mg
Calcium: 346 mg

Ingredient Weight Measure Issue
RICE,LONG GRAIN 3-5/8 lbs 2 qts 3/4 cup
WATER 9-3/8 lbs 1 gal 1/2 qts
ONIONS,FRESH,CHOPPED 2-2/3 lbs 1 qts 3-1/2 cup 3 lbs
SALT 7/8 oz 1 tbsp
MILK,NONFAT,DRY 7-3/4 oz 3-1/4 cup
WATER,WARM 8-1/3 lbs 1 gal
SOUP,CONDENSED,CREAM OF MUSHROOM 9-1/2 lbs 1 gal 1/3 qts
GARLIC POWDER 7/8 oz 3 tbsp
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp
OREGANO,CRUSHED 1/2 oz 3 tbsp
BROCCOLI,FROZEN,SPEARS,THAWED,1/2"" 26-7/8 lbs 4 gal 3-1/2 qts
CHEESE,AMERICAN 8 lbs 2 gal <1/16th qts
MARGARINE,MELTED 8 oz 1 cup
BREADCRUMBS,DRY,GROUND,FINE 1 lbs 1 qts

Method:
1 Combine rice, water, onions, and salt in steam-jacketed kettle or stock pot; bring to a boil. Stir occasionally.
2 Cover tightly; reduce heat; simmer 20 to 25 minutes. DO NOT STIR.
3 Reconstitute milk. Blend in soup, garlic powder, pepper, and oregano. Combine with rice mixture, stirring well. Bring to a boil
stirring constantly.
4 Add broccoli; bring to a boil, stirring constantly; simmer 5 minutes or until broccoli is almost tender.
5 Reduce heat; add cheese, stirring constantly until cheese is melted.
6 Pour 5-1/2 quarts mixture into each steam table pan.
7 Combine butter or margarine and bread crumbs. Mix well. Sprinkle 4-1/2 ounces or 1-1/2 cups crumbs evenly over each pan.
8 Using a convection oven, bake on high fan, closed vent 15 to 20 minutes at 350 F. or until sauce is bubbly and crumbs are lightly
browned. DO NOT OVERBAKE. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at
140 F. or higher.
Notes
1 In Step 1, 4 pounds of parboiled brown rice may be used per 100 portions. Cook 30-35 minutes or until most of the water is absorbed.

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/meat_fish_and_poultry/broccoli_cheese_and_rice.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence