NUTTY RICE AND CHEESE

Ingredients

Ingredient Weight Measure Issue
WATER 20-7/8 lbs 2 gal 2 qts
SALT 1-2/3 oz 2-2/3 tbsp
RICE,BROWN,LONG GRAIN,DRY 8-1/8 lbs 1 gal 1 qts
CHEESE,COTTAGE,LOWFAT 14 lbs 1 gal 3 qts
YOGURT,PLAIN,NONFAT 10-3/4 lbs 1 gal 1 qts
EGG WHITES,FROZEN,THAWED 5 lbs 2 qts 1-3/8 cup
ONIONS,FRESH,CHOPPED 3-7/8 lbs 2 qts 3 cup 4-1/3 lbs
ALMONDS,SLIVERED 1-3/8 lbs 1 qts 2 cup
CHEESE,PARMESAN,GRATED 1-1/3 lbs 1 qts 2 cup
FLOUR,WHEAT,GENERAL PURPOSE 6-5/8 oz 1-1/2 cup
SALT 1-1/2 oz 2-1/3 tbsp
PARSLEY,DEHYDRATED,FLAKED 1-1/4 oz 1-5/8 cup
GARLIC POWDER 1-1/4 oz 1/4 cup 1/3 tbsp
PEPPER,WHITE,GROUND 2/3 oz 2-2/3 tbsp
COOKING SPRAY,NONSTICK 1/2 oz 1 tbsp
CHEESE,PARMESAN,GRATED 7 oz 2 cup

Method

1 Combine water, rice, and salt; bring to a boil; stir, cover tightly; simmer 25 minutes or until most of the water is absorbed.
2 Remove from heat. Transfer to sheet pans. Allow to cool 5 minutes.
3 Combine cottage cheese, yogurt, egg whites, onions, almonds, parmesan cheese, flour, salt, parsley flakes, garlic powder, and
pepper in mixer bowl. Mix at low speed 1 minute. Scrape down bowl.
4 Add chilled rice to ingredients in mixer bowl. Mix at low speed 1 minute or until thoroughly blended.
5 Lightly spray steam table pans with non-stick spray. Place 12-1/4 pounds of mixture in each steam table pan. Spread evenly.
Sprinkle 6 tablespoons of parmesan cheese over the top of each pan.
6 Using a convection oven, bake 55 minutes at 325 F. on high fan, open vent or until set. CCP: Internal temperature must reach 145
F. or higher for 15 seconds.
7 Cut each pan 4 by 5. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
323 cal 40 g 22 g 8 g 12 mg 835 mg 289 mg

Portion

9 Ounces

Yield

100


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