Yield 100 Portions
Pan Size 12 x 20 x 2-1/2 in Steam Table Pan (4)Pans F.
Each Portion 3/4 cup (6-1/2 oz)
| Ingredients | Weights | Measure |
|---|---|---|
| RICE, BROWN, PARBOILED, LONG GRAIN | 5-1/2 lb | 3-1/3 qt |
| WATER, COLD | 13-1/4 lb. | 6-5/8 qt. |
| SALT | 1-1/4 oz. | 2 tbsp. |
| JUICE, TOMATO, CANNED | 9-1/4 lb. | 4-1/3 qt. |
| TOMATOES, CANNED, DICED | 6-3/8 lb. | 3 qt. |
| ONIONS, DRY PEELED, CHOPPED | 2-1/3 lb | 1-3/4 qt |
| TOMATO PASTE | 1-1/8 lb | 2 cup |
| SUGAR, BROWN PACKED | 3-3/4 oz | 1/2 cup |
| SALT | 1 oz | 1-2/3 tbsp |
| BASIL, SWEET, CRUSHED | 2/3 oz | 7 tbsp |
| GARLIC POWDER | 3/8 oz | 1-1/3 tbsp |
| OREGANO, CRUSHED | 1/3 oz | 5 tbsp |
| PEPPER BLACK | 1/4 oz | 1 tbsp |
| BAY LEAVES, WHOLE | 10 ea | |
| SQUASH, FRESH, SUMMER TYPE TRIMMED, CUT 1/2 LNGWSE, 1/4 INCH SLICE |
2-1/2 lb | 2-1/2 qt |
| SQUASH, FRESH, ZUCCHINI, RAW TRIMMED, CUT 1/2 LNGWSE, 1/4 INCH SLICE |
2-1/2 lb | 2-1/2 qt |
| CARROTS, FRESH PEELED, COARSELY SHREDDED | 1 lb | 1 qt |
| BROCCOLI, SPEARS, FROZEN THAWED, 1-1/2 INCH PIECES |
2-2/3 lb | 2 qt |
| MUSHROOMS, FRESH TRIMMED, SLICED | 1-1/2 lb | 2 qt |
| PARSLEY, FRESH TRIMMED, FINELY CHOPPED | 8 oz | 1 qt |
| CHEESE, MOZZARELLA, PART SKIM SHREDDED | 1-3/4 lb | 1-3/4 qt |
Combine rice, water and salt; bring to a boil. Stir occasionally. Cover tightly; simmer 30 minutes or untit most ofthe water is absorbed. Temperature must reach 140 F.
Remove from heat; transfer to shallow serving pans. Cover. Hold at 140 F. or higher for use in Step 8.
Place tomato juice, tomatoes, onions, tomato paste, brown sugar, salf basil, garlic powder, oregano, pepper and bay leaves in steam jacketed kettle. Stir; bring to a boil. Reduce heat; cover; simmer 20 minutes. Temperature must reach 140 F, or higher. Remove bay leaves,
Wash vegetables thoroughly in a clean, sanitized sink. 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.
Stir in broccoli, mushrooms and parsley; bring to a simmer.
Place about 10 lb (1-1/4 gal) in each pan. Sprinkle 7 oz (7/8 cup) cheese over mixture in each pan. Bake at 350 F. 25 minutes or until the mixture is bubbling and cheese is melted and lightly browned. Temperature must reach 140 F. or higher.
NOTE:
In Steps 1 and 2, oven method may be used: Use boiling water for cold water; place 2 lb 12 oz (6-2/3 cups) rice, 3-1/8 qt boiling water and 1/2 oz (2-1/2 tsp) salt in each steam table pan (2-12 x 20 x 4 in); stir; cover tightly; bake at 400 F. 30 minutes or in 350 F. convection oven 30 minutes or until most of the water is absorbed on high fan, closed vent.
In Step 4, 2 lb 8 oz frozen summer squash and 2 lb 8 oz frozen zucchini may be used.
In Step 4, 1 lb canned, drained mushrooms may be used.
In Step 6, if convection oven is used, bake 325 F, 12-15 minutes or until internal temperature of 165 F. and mixture is bubbly and cheese is melted and lightly browned on high fan closed vent.