Recipes for a Crowd

1 Combine rice, water, onions, and salt in steam-jacketed kettle or stock pot; bring to a boil. Stir occasionally.
2 Cover tightly; reduce heat; simmer 20 to 25 minutes. DO NOT STIR.
3 Reconstitute milk. Blend in soup, garlic powder, pepper, and oregano. Combine with rice mixture, stirring well. Bring to a boil
stirring constantly.
4 Add broccoli; bring to a boil, stirring constantly; simmer 5 minutes or until broccoli is almost tender.
5 Reduce heat; add cheese, stirring constantly until cheese is melted.
6 Pour 5-1/2 quarts mixture into each steam table pan.
7 Combine butter or margarine and bread crumbs. Mix well. Sprinkle 4-1/2 ounces or 1-1/2 cups crumbs evenly over each pan.
8 Using a convection oven, bake on high fan, closed vent 15 to 20 minutes at 350 F. or until sauce is bubbly and crumbs are lightly
browned. DO NOT OVERBAKE. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at
140 F. or higher.
Notes
1 In Step 1, 4 pounds of parboiled brown rice may be used per 100 portions. Cook 30-35 minutes or until most of the water is absorbed.