Rice Pilaf E.Cereals and Past Products No.008
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|Yield: 100 Portions Each Portion: 3/4 Cup|
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|Pan Size: 18 by 24 inch Roasting Pan Temp.: 400 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 8OZ| 1.00 Cup | 1. Melt butter or margarine. Add |
|Salad Oil | 8OZ| 1.00 Cup | salad oil or melted shortening |
|Dehydrated Onions | 3LB 12OZ| 2.25 Qrt | onions, and garlic. Stir well |
|Garlic | | 1.00 Tbsp| Saute' until onions are tender |
|--------------------|----------|----------|-----------------------------------|
|Rice, Whole | 8LB | 4.75 Qrt | 2. Add rice to onion mixture. |
| | | | Cook until rice is lightly |
| | | | browned, stirring constantly. |
| | | | 3. Place about 3 1/4 qt of onion |
| | | | and rice mixture in each pan. |
|--------------------|----------|----------|-----------------------------------|
|Stock, Beef or Chick| | 2.50 Gal | 4. Add salt to stock; stir well. |
|en | | | Pour about 1 1/4 gal over rice |
|Salt | 3OZ| 6.00 Tbsp| in each pan; cover. |
| | | | 5. Bake 1 hour or until rice is |
| | | | tender. Stir lightly with |
| | | | fork. Serve hot. |
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NOTE: 1. In Step 1, 7 1/2 oz (2 cups plus 2 tbsp) dehydrated onions
may be used. See Recipe A-11.
2. In Step 1, 4 lb 2 oz dry onions A.P. will yield 3 lb 12 oz
finely chopped onions.
3. In Step 1, 3/4 tsp dehydrated garlic may be used. See
Recipe A-17.
4. In Steps 1 and 2, a steam-jacketed kettle or roasting pan on
top or range may be used.
5. In Step 4, 10 oz Soup and Gravy base, beef or chicken, and
2 1/2 gal boiling water may be used. See Recipe A-12. Omit
salt; season to taste.
6. Other sizes and types of pans may be used. See Recipe A-25.
VARIATION
1. ORANGE RICE: Follow Steps 1 thru 3. In Step 4, omit stock
and salt; add 12 oz Soup and Gravy base, chicken, 1-32 oz
cn canned instant orange juice to 2 1/2 gal boiling water.
Pour about 1 1/4 gal mixture over rice in each pan; cover.
Follow Step 5. CONTINUED.
2. ORANGE RICE CONTINUED: Rice may be garnished with thinly
sliced oranges (2 oranges - 1 lb A.P.) just before serving.
3. RICE PILAF (SOUP, DEHYDRATED, ONION): In Step 1, omit
onions. In Step 2, add rice to sauteed garlic. Follow Step
3.In Step 4, omit stock and salt; add 10 oz (2/3-No2 1/2 cn)
canned, dehydrated onion soup to 2 1/2 gal boiling water;
Pour about 1 1/4 gal mixture over rice in each pan.CONTINUED
4. RICE PILAF (SOUP, DEHYDRATED, ONION): CONTINUED:
Follow Step 5.