SPICY BROWN RICE PILAF

Ingredients

PEPPER,RED,CRUSHED
<1/16th oz
1/8 tsp
Ingredient Weight Measure Issue
CHICKEN BROTH 2 gal 2-1/2 qts
PAPRIKA,GROUND 1-1/2 oz 1/4 cup 2-2/3 tbsp
MUSTARD,DRY 1-3/4 oz 1/4 cup 2/3 tbsp
PEPPER,BLACK,GROUND 2/3 oz 3 tbsp
THYME,GROUND 1/2 oz 3 tbsp
SALT 1/2 oz 3/8 tsp
GARLIC POWDER 1/2 oz 1 tbsp
CUMIN,GROUND 1/3 oz 1 tbsp
OREGANO,CRUSHED 1/2 oz 3 tbsp
BAY LEAF,WHOLE,DRIED 1/2 oz 14 each
RICE,BROWN,LONG GRAIN,RAW PARBOILED 7-1/3 lbs 1 gal 1/2 qts
COOKING SPRAY,NONSTICK 3/8 oz 3/8 tsp
ONIONS,FRESH,CHOPPED 3-1/2 lbs 2 qts 1-7/8 cup 3-7/8 lbs
CELERY,FRESH,CHOPPED 2-1/2 lbs 2 qts 1-1/2 cup 3-3/8 lbs
PEPPERS,GREEN,FRESH,CHOPPED 2-1/2 lbs 1 qts 3-5/8 cup 3 lbs

Method

1 Prepare broth according to package directions.
2 Add paprika, mustard flour, pepper, thyme, salt, garlic powder, cumin, oregano, bay leaves, and red pepper to stock. Stir well to
blend.
3 Add rice to stock in steam jacketed kettle or stock pot. Bring to a boil. Stir. Reduce heat. Cover tightly. Simmer 25 minutes or
until most of the water is absorbed and rice is tender.
4 Spray steam-jacketed kettle with non-stick cooking spray. Add onions, celery, and peppers. Stir; cook 10 to 12 minutes or until
vegetables are tender crisp.
5 Place approximately 8-1/2 pounds rice in each steam table pan. Add 5-1/3 cups vegetables to each pan. Mix well. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds. CCP: Hold for service at 140 F. or higher.
Notes
1 OVEN METHOD: For 100 portions: Follow Steps 1 and 2. Bring stock to a boil. Place 2-1/2 pounds of rice and 3-1/2 quarts stock, in
each steam table pan; stir. Cover tightly; bake in 350 F. convection oven for 30 minutes or until most of the water is absorbed on high
fan, closed vent. Follow Steps 4 and 5.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
151 cal 30 g 4 g 2 g 0 mg 766 mg 36 mg

Portion

3/4 Cup

Yield

100


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