Recipes for a Crowd

1 Combine rice, water and salt; bring to a boil. Stir occasionally. Cover tightly; simmer 20 minutes or until most of the water is
absorbed. Remove from heat; transfer to shallow serving pans. Cover.
2 Combine squash and carrots in steam-jacketed kettle. Stir; cook 5 to 7 minutes or until tender crisp.
3 Reconstitute milk.
4 Add milk, yogurt, parmesan cheese, pepper and garlic powder to vegetables in steam-jacketed kettle. Stir well.
5 Add rice, broccoli, mushrooms, and parsley; mix lightly until all ingredients are coated with sauce. Bring to a simmer while
stirring, about 5 to 7 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
6 Remove to serving pans. CCP: Hold at 140 F. or higher for service.
Notes
1 In Step 1, 7 pounds 7 ounces brown rice, 9 quarts of water and 1-1/2 ounces salt may be used per 100 servings. Follow directions on
Recipe No. E 005 05, Steamed Brown Rice.
2 In Steps 1 and 2, oven method may be used; use boiling water for cold water; place 3-1/2 pounds or 2 quarts rice, 4-1/4 quarts water and
2/3 ounce or 1 tablespoon salt in each steam table pan; stir. Cover tightly; bake at 350 F. in a convection oven for 35 to 40 minutes or
until most of water is absorbed on high fan, closed vent.