Rice Vegetable Casserole USDA Recipe for Family Child Care

Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
Everyone will ask for more Rice Vegetable Casserole! It is a delicious blend of kale, brown rice and seasoned vegetables topped with melted cheese.
CACFP Home Childcare Crediting Information
One 2” x 3¾” piece provides ½ cup vegetable (⅛ cup dark green vegetable, ⅜ cup other vegetable), 1 oz equivalent meat alternate, and 1 oz equivalent grains.
No ratings yet
Add to Cookbook https://theicn.org/cnrb/pdfs/cacfp/6_serving/Rice_Vegetable_Casserole_6_Servings.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients
 

  • 2 cups Low-sodium chicken broth
  • 1 cup or 7 oz Brown rice, uncooked, long-grain, regular, dry, parboil
  • 1 Tbsp Margarine, trans fat-free
  • ¾ cup or 5 oz Fresh onions, diced
  • 3 cups or 5 oz Fresh mushrooms, sliced
  • 1 tsp Garlic, minced
  • ¼ tsp Salt
  • ¼ tsp Ground black pepper
  • ¼ tsp Onion powder
  • 1 Tbsp 1 tsp Whole-wheat flour
  • ¾ cup or 6 oz Low-fat (1%) milk
  • 1 qt or 4 oz Fresh kale, finely chopped
  • 1 cup or 4 oz Low-fat cheddar cheese, shredded
  • ¾ cup or 3 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

Quantity
 

  • 2 cups Low-sodium chicken broth
  • 1 cup or 7 oz Brown rice, uncooked, long-grain, regular, dry, parboil
  • 1 Tbsp Margarine, trans fat-free
  • ¾ cup or 5 oz Fresh onions, diced
  • 3 cups or 5 oz Fresh mushrooms, sliced
  • 1 tsp Garlic, minced
  • ¼ tsp Salt
  • ¼ tsp Ground black pepper
  • ¼ tsp Onion powder
  • 1 Tbsp 1 tsp Whole-wheat flour
  • ¾ cup or 6 oz Low-fat (1%) milk
  • 1 qt or 4 oz Fresh kale, finely chopped
  • 1 cup or 4 oz Low-fat cheddar cheese, shredded
  • ¾ cup or 3 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

Ingredients
 

  • 2 cups Low-sodium chicken broth
  • 1 cup or 7 oz Brown rice, uncooked, long-grain, regular, dry, parboil
  • 1 Tbsp Margarine, trans fat-free
  • ¾ cup or 5 oz Fresh onions, diced
  • 3 cups or 5 oz Fresh mushrooms, sliced
  • 1 tsp Garlic, minced
  • ¼ tsp Salt
  • ¼ tsp Ground black pepper
  • ¼ tsp Onion powder
  • 1 Tbsp 1 tsp Whole-wheat flour
  • ¾ cup or 6 oz Low-fat (1%) milk
  • 1 qt or 4 oz Fresh kale, finely chopped
  • 1 cup or 4 oz Low-fat cheddar cheese, shredded
  • ¾ cup or 3 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

Quantity
 

  • 2 cups Low-sodium chicken broth
  • 1 cup or 7 oz Brown rice, uncooked, long-grain, regular, dry, parboil
  • 1 Tbsp Margarine, trans fat-free
  • ¾ cup or 5 oz Fresh onions, diced
  • 3 cups or 5 oz Fresh mushrooms, sliced
  • 1 tsp Garlic, minced
  • ¼ tsp Salt
  • ¼ tsp Ground black pepper
  • ¼ tsp Onion powder
  • 1 Tbsp 1 tsp Whole-wheat flour
  • ¾ cup or 6 oz Low-fat (1%) milk
  • 1 qt or 4 oz Fresh kale, finely chopped
  • 1 cup or 4 oz Low-fat cheddar cheese, shredded
  • ¾ cup or 3 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
*See Marketing Guide

Ingredients
 

  • 2 cups Low-sodium chicken broth
  • 1 cup or 7 oz Brown rice, uncooked, long-grain, regular, dry, parboil
  • 1 Tbsp Margarine, trans fat-free
  • ¾ cup or 5 oz Fresh onions, diced
  • 3 cups or 5 oz Fresh mushrooms, sliced
  • 1 tsp Garlic, minced
  • ¼ tsp Salt
  • ¼ tsp Ground black pepper
  • ¼ tsp Onion powder
  • 1 Tbsp 1 tsp Whole-wheat flour
  • ¾ cup or 6 oz Low-fat (1%) milk
  • 1 qt or 4 oz Fresh kale, finely chopped
  • 1 cup or 4 oz Low-fat cheddar cheese, shredded
  • ¾ cup or 3 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

Quantity
 

  • 2 cups Low-sodium chicken broth
  • 1 cup or 7 oz Brown rice, uncooked, long-grain, regular, dry, parboil
  • 1 Tbsp Margarine, trans fat-free
  • ¾ cup or 5 oz Fresh onions, diced
  • 3 cups or 5 oz Fresh mushrooms, sliced
  • 1 tsp Garlic, minced
  • ¼ tsp Salt
  • ¼ tsp Ground black pepper
  • ¼ tsp Onion powder
  • 1 Tbsp 1 tsp Whole-wheat flour
  • ¾ cup or 6 oz Low-fat (1%) milk
  • 1 qt or 4 oz Fresh kale, finely chopped
  • 1 cup or 4 oz Low-fat cheddar cheese, shredded
  • ¾ cup or 3 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
*See Marketing Guide

Ingredients
 

  • 2 cups Low-sodium chicken broth
  • 1 cup or 7 oz Brown rice, uncooked, long-grain, regular, dry, parboil
  • 1 Tbsp Margarine, trans fat-free
  • ¾ cup or 5 oz Fresh onions, diced
  • 3 cups or 5 oz Fresh mushrooms, sliced
  • 1 tsp Garlic, minced
  • ¼ tsp Salt
  • ¼ tsp Ground black pepper
  • ¼ tsp Onion powder
  • 1 Tbsp 1 tsp Whole-wheat flour
  • ¾ cup or 6 oz Low-fat (1%) milk
  • 1 qt or 4 oz Fresh kale, finely chopped
  • 1 cup or 4 oz Low-fat cheddar cheese, shredded
  • ¾ cup or 3 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

Quantity
 

  • 2 cups Low-sodium chicken broth
  • 1 cup or 7 oz Brown rice, uncooked, long-grain, regular, dry, parboil
  • 1 Tbsp Margarine, trans fat-free
  • ¾ cup or 5 oz Fresh onions, diced
  • 3 cups or 5 oz Fresh mushrooms, sliced
  • 1 tsp Garlic, minced
  • ¼ tsp Salt
  • ¼ tsp Ground black pepper
  • ¼ tsp Onion powder
  • 1 Tbsp 1 tsp Whole-wheat flour
  • ¾ cup or 6 oz Low-fat (1%) milk
  • 1 qt or 4 oz Fresh kale, finely chopped
  • 1 cup or 4 oz Low-fat cheddar cheese, shredded
  • ¾ cup or 3 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
*See Marketing Guide

Ingredients
 

  • 2 cups Low-sodium chicken broth
  • 1 cup or 7 oz Brown rice, uncooked, long-grain, regular, dry, parboil
  • 1 Tbsp Margarine, trans fat-free
  • ¾ cup or 5 oz Fresh onions, diced
  • 3 cups or 5 oz Fresh mushrooms, sliced
  • 1 tsp Garlic, minced
  • ¼ tsp Salt
  • ¼ tsp Ground black pepper
  • ¼ tsp Onion powder
  • 1 Tbsp 1 tsp Whole-wheat flour
  • ¾ cup or 6 oz Low-fat (1%) milk
  • 1 qt or 4 oz Fresh kale, finely chopped
  • 1 cup or 4 oz Low-fat cheddar cheese, shredded
  • ¾ cup or 3 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

Quantity
 

  • 2 cups Low-sodium chicken broth
  • 1 cup or 7 oz Brown rice, uncooked, long-grain, regular, dry, parboil
  • 1 Tbsp Margarine, trans fat-free
  • ¾ cup or 5 oz Fresh onions, diced
  • 3 cups or 5 oz Fresh mushrooms, sliced
  • 1 tsp Garlic, minced
  • ¼ tsp Salt
  • ¼ tsp Ground black pepper
  • ¼ tsp Onion powder
  • 1 Tbsp 1 tsp Whole-wheat flour
  • ¾ cup or 6 oz Low-fat (1%) milk
  • 1 qt or 4 oz Fresh kale, finely chopped
  • 1 cup or 4 oz Low-fat cheddar cheese, shredded
  • ¾ cup or 3 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
*See Marketing Guide

Instructions
 

  • Preheat oven:
    Conventional oven: 350 °F.
    Convection oven: 325 °F.
  • Pour broth in a medium saucepan and bring to a boil.
  • Place brown rice in a small baking dish (8” x 8” x 2”).
  • Pour boiling broth over brown rice. Stir. Cover baking dish tightly.
  • Bake:
    Conventional oven: 350 °F for 40 minutes.
    Convection oven: 325 °F for 40 minutes.
  • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Remove cooked rice from oven. Set aside for step 14.
  • Mushroom sauce:
    In a medium non-stick saucepan, add margarine, onions, mushrooms, minced garlic, salt, pepper, and onion powder. Stir constantly over medium high heat until mushrooms are soft for about 3 minutes.
  • Sprinkle flour over mushroom mixture. Stir well. After one minute, turn down to medium low heat.
  • Add milk, stirring constantly until smooth. Sauce will become creamy and thick in texture. Remove and set aside for step 15.
  • Combine cheese together in a small bowl, set aside for step 17.
  • Lightly coat a baking dish (9” x 9”) with pan release spray.
  • Assemble as follows:
    a. First layer: Place cooked rice in baking dish.
    b. Second layer: Pour mushroom sauce over rice.
    c. Third layer: Add kale.
    d. Fourth layer: Sprinkle 1 cup cheese evenly over rice mixture.
  • Cover pan tightly.
  • Bake:
    Conventional oven: 350 °F for 15-20 minutes.
    Convection oven: 325 °F for 5-10 minutes.
  • Cut each pan into 6 pieces (2” x 3¾").
  • Critical Control Point: Hold at 140°F or higher until served.
  • Serve one – 2” x 3¾" piece.

Nutrition INFORMATION

Rice Vegetable Casserole USDA Recipe for Family Child Care
Amount Per Serving
 
1 piece
Calories
251
Total Fat
 
7
g
11
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
8
mg
3
%
Sodium
 
401
mg
17
%
Total Carbohydrate
 
37
g
12
%
Dietary Fiber
 
4
g
17
%
Total Sugars
 
3
g
3
%
Protein
 
16
g
32
%
Vitamin A
 
196
mcg
Vitamin C
 
10
mg
12
%
Vitamin D
 
27
IU
180
%
Calcium
 
266
mg
27
%
Iron
 
3
mg
17
%
Potassium
 
351
mg
10
%
N/A=data not available
*Marketing Guide
Yield / Volume