Yield 100 Portions
Pan Size Steam Jacketed Kettle
Each Portion 3/4 cup (6-1/2 oz)
| Ingredients | Weights | Measure |
|---|---|---|
| RICE, LONG GRAIN | 7 lb. | 4-1/8 qt. |
| WATER, COLD | 17 lb. | 8-1/2 qt. |
| SALT | 1-1/2 oz. | 2-1/3 tbsp. |
| SQUASH, FRESH, SUMMER TYPE TRIMMED, SLICED 1/4 INCH |
5-1/3 lb. | 5-1/4 qt. |
| CARROTS, FRESH PEELED, COARSELY SHREDDED | 3-1/2 lb | 3-1/2 qt. |
| WATER | 4-1/8 lb. | 8-1/4 cups |
| MILK, NONFAT, DRY | 7 oz | 1-2/3 cup |
| YOGURT, FAT FREE | 2 7/8 lb | 5-1/4 cup |
| CHEESE, GRATED, PARMESAN | 1-3/8 lb | 5-3/4 cup |
| PEPPER, WHITE, GROUND | 1/4 oz. | 3-1/2 tsp |
| GARLIC POWDER | 1/8 oz | 1-1/2 tsp |
| BROCCOLI, SPEARS, FROZEN THAWED, 1-1/2 INCH PIECES |
2-3/4 lb. | 2 qt |
| MUSHROOMS, FRESH TRIMMED, SLICED | 1-2/3 lb. | 2-3/4 qt. |
| PARSLEY, FRESH TRIMMED, FINELY CHOPPED | 10 oz. | 1-1/4 qt. |
Combine rice, water and salt; bring to a boil. Stir occasionally. Cover tightly; simmer 20 minutes until most of the water is absorbed.
Remove from heat; transfer to shallow serving pans. Cover. Temperature of rice must reach
140 F. or higher. Wash vegetables thoroughly in a clean, sanitized sink. Combine squash and carrots in steam jacketed kettle. Stir-cook 5 to 7 minutes or until tender crisp. Reconstitute milk. Add milk, yogurt, Parmesan cheese, pepper and garlic powder to vegetables in steam jacketed kettle. Stir well.
Add rice, broccoli, mushrooms and parsley; mix lightly until all ingredients are coated with sauce, Bring to a simmer while stirring, about 5 to 7 minutes. Temperature must reach 140 F. or higher.
Remove to serving pans. Hold at 140 F. or higher for service.
NOTE:
- In Step 1, 7 lb 7 oz brown rice, 9 qt water and 1-1/2 oz salt may be used;
- In Steps 1 and 2, oven method may be used; use boiling water for cold water; place 3 lb 8 oz (2 qt) rice, 4-1/4 qt water and 2/3 oz (1 tbsp) salt in each steam table pan (2-12 x 20 x 4 in); stir. Cover tightly; bake at 400° F. 40 minutes or in 350° F. convection oven 35 to 40 minutes or until most of water is absorbed on high fan, closed vent.
- In Step 3, 5 lb 5 oz thawed summer squash and/or zucchini may be used.
- In Step 3, fresh sliced zucchini may be used for all or part of the summer squash.
- In Step 6, 7/8 oz (2 cups) dehydrated parsley may be used for fresh parsley.