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 | 4 g | 4 g | 4 mg | 927 mg | 41 mg |
| Ingredients | 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
- Melt butter or margarine. Add salad oil or melted shortening and onions. Stir well. Saute until onions are tender, about 5 minutes.
- Add rice to onion mixture. Cook until rice is lightly browned, about 10 minutes, stirring constantly.
- 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 pan; cover.
- 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.
