50+ Friends Club Cookbook
Cooking For a Crowd
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Brown Rice Pilaf
From the Kitchen of: Sammie
Source: USDA's Tool Kit for Healthy School Meals: Recipes and Training Materials
| 3 1/4 | cups | brown rice |
| 3 1/4 | cups | white rice |
| 3 qt. | 1 cup | low-sodium chicken stock, non-MSG |
| 1/2 | tsp. | white pepper |
| 3/4 | cup | onion 1/4" diced |
| | | OR |
| 3/4 | cup | dried onions, diced* |
- Place half the brown rice and half the white rice in 12"x20"x2-1/2" steam table pan.
- Heat the chicken stock, white pepper, and onions in a pot. Bring to a boil.
- Add 3 quarts and 1 cup of hot chicken stock to pan of rice and cover with lid or foil
- To Bake: Conventional Oven 350 degrees for 50 minutes; convection oven 350 degrees for 40 minutes; compartment steamer 40 minutes.
*Rehydrate onions in an equal maount of water. Do not drain.
Makes 50 servings
Nutrients Per Serving: Calorien 107; Protein 3g; Carbohydrate 21g; Total Fat .8g; Saturated Fat .2g; Cholesterol 0mg; Sodium 20mg; Dietary Fiber 1g.