CREAMY CUCUMBER RICE SALAD

Ingredients

Ingredient Weight Measure Issue
RICE,LONG GRAIN 3-3/4 lbs 2 qts 1-3/8 cup
WATER,COLD 10-1/2 lbs 1 gal 1 qts
SALT 7/8 oz 1 tbsp
YOGURT,PLAIN,LOWFAT 6-1/2 lbs 3 qts
CUCUMBER,FRESH,CHOPPED 12-5/8 oz 3 cup 15 oz
SALAD DRESSING,MAYONNAISE TYPE 10-1/2 oz 1-3/8 cup
SALT 1 oz 1 tbsp
DILL WEED,DRIED 1/2 oz 1/4 cup 2/3 tbsp
GARLIC POWDER 1/4 oz 1/3 tsp
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
CUCUMBER,FRESH,SLICED 2-1/2 lbs 2 qts 1/2 cup 3 lbs
CELERY,FRESH,CHOPPED 2 lbs 1 qts 3-1/2 cup 2-3/4 lbs
PIMIENTO,CANNED,DRAINED,CHOPPED 1 lbs 2-1/4 cup
PEPPERS,GREEN,FRESH,CHOPPED 1-1/2 lbs 1 qts 1/2 cup 1-7/8 lbs
ONIONS,FRESH,CHOPPED 8 oz 1-3/8 cup 8-7/8 oz

Method

1 Combine rice, water, and salt; bring to a boil. Stir occasionally. Cover tightly; simmer 20 to 25 minutes. DO NOT STIR.
2 Remove from heat; transfer to shallow serving pans. Cover, refrigerate for 1 hour.
3 Combine yogurt, cucumbers, dressing, dill weed, garlic powder, and black pepper; mix thoroughly. Combine with chilled rice.
4 Add celery, pimientos, peppers, and onions. Mix lightly.
5 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
Notes
1 In Step 5, rice salad may be served on lettuce. Use 4 pounds fresh lettuce, trimmed and cored for 100 portions.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
105 cal 18 g 3 g 2 g 3 mg 260 mg 75 mg

Portion

1/2 Cup

Yield

100


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