Rice Vegetable Casserole USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
Comfort food at its best! Seasoned kale, vegetables, and brown rice topped with melted cheese make for an amazing blend of flavors.
CACFP Adult Portion Crediting Information
1 piece (2” x 3¾" square) provides ½ cup vegetable (⅛ cup dark green vegetable, ⅜ cup other vegetable), 1 oz equivalent meat alternate, and 2 oz equivalent grains.
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Ingredients
 

25 Servings

    Weight

    • - - Low-sodium chicken broth
    • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboil
    • 2 oz Margarine, trans fat-free
    • 1 lb *Fresh onions, diced
    • 1 lb 8 oz *Fresh mushrooms, sliced
    • - - Garlic, minced
    • - - Salt
    • - - Ground black or white pepper
    • - - Onion powder
    • 2 oz Whole-wheat flour
    • - - Low-fat (1%) milk
    • 1 lb *Fresh kale, chopped
    • 1 lb Low-fat cheddar cheese, shredded
    • 9 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

    Measure

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

    50 Servings

      Weight

      • - - Low-sodium chicken broth
      • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboil
      • 4 oz Margarine, trans fat-free
      • 2 lb *Fresh onions, diced
      • 3 lb *Fresh mushrooms, sliced
      • - - Garlic, minced
      • - - Salt
      • - - Ground black or white pepper
      • - - Onion powder
      • 4 oz Whole-wheat flour
      • - - Low-fat (1%) milk
      • 2 lb *Fresh kale, chopped
      • 2 lb Low-fat cheddar cheese, shredded
      • 1 lb 2 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

      Measure

      • 1 gal 1 qt Low-sodium chicken broth
      • 1 gal Brown rice, long-grain, regular, dry, parboil
      • ½ cup Margarine, trans fat-free
      • 1 qt 2 cups *Fresh onions, diced
      • 1 gal *Fresh mushrooms, sliced
      • 2 Tbsp Garlic, minced
      • 1 Tbsp Salt
      • 2 tsp Ground black or white pepper
      • 2 tsp Onion powder
      • 1 qt ½ cup Whole-wheat flour
      • 1 qt 2 cups Low-fat (1%) milk
      • 1 gal 3 qt 2 cups *Fresh kale, chopped
      • 2 qt Low-fat cheddar cheese, shredded
      • 1 qt 1½ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

      Quantity
       

      25 Servings

        Weight

        • - - Low-sodium chicken broth
        • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboil
        • 2 oz Margarine, trans fat-free
        • 1 lb *Fresh onions, diced
        • 1 lb 8 oz *Fresh mushrooms, sliced
        • - - Garlic, minced
        • - - Salt
        • - - Ground black or white pepper
        • - - Onion powder
        • 2 oz Whole-wheat flour
        • - - Low-fat (1%) milk
        • 1 lb *Fresh kale, chopped
        • 1 lb Low-fat cheddar cheese, shredded
        • 9 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

        Measure

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

        50 Servings

          Weight

          • - - Low-sodium chicken broth
          • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboil
          • 4 oz Margarine, trans fat-free
          • 2 lb *Fresh onions, diced
          • 3 lb *Fresh mushrooms, sliced
          • - - Garlic, minced
          • - - Salt
          • - - Ground black or white pepper
          • - - Onion powder
          • 4 oz Whole-wheat flour
          • - - Low-fat (1%) milk
          • 2 lb *Fresh kale, chopped
          • 2 lb Low-fat cheddar cheese, shredded
          • 1 lb 2 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

          Measure

          • 1 gal 1 qt Low-sodium chicken broth
          • 1 gal Brown rice, long-grain, regular, dry, parboil
          • ½ cup Margarine, trans fat-free
          • 1 qt 2 cups *Fresh onions, diced
          • 1 gal *Fresh mushrooms, sliced
          • 2 Tbsp Garlic, minced
          • 1 Tbsp Salt
          • 2 tsp Ground black or white pepper
          • 2 tsp Onion powder
          • 1 qt ½ cup Whole-wheat flour
          • 1 qt 2 cups Low-fat (1%) milk
          • 1 gal 3 qt 2 cups *Fresh kale, chopped
          • 2 qt Low-fat cheddar cheese, shredded
          • 1 qt 1½ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

          Ingredients
           

          25 Servings

            Weight

            • - - Low-sodium chicken broth
            • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboil
            • 2 oz Margarine, trans fat-free
            • 1 lb *Fresh onions, diced
            • 1 lb 8 oz *Fresh mushrooms, sliced
            • - - Garlic, minced
            • - - Salt
            • - - Ground black or white pepper
            • - - Onion powder
            • 2 oz Whole-wheat flour
            • - - Low-fat (1%) milk
            • 1 lb *Fresh kale, chopped
            • 1 lb Low-fat cheddar cheese, shredded
            • 9 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

            Measure

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

            50 Servings

              Weight

              • - - Low-sodium chicken broth
              • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboil
              • 4 oz Margarine, trans fat-free
              • 2 lb *Fresh onions, diced
              • 3 lb *Fresh mushrooms, sliced
              • - - Garlic, minced
              • - - Salt
              • - - Ground black or white pepper
              • - - Onion powder
              • 4 oz Whole-wheat flour
              • - - Low-fat (1%) milk
              • 2 lb *Fresh kale, chopped
              • 2 lb Low-fat cheddar cheese, shredded
              • 1 lb 2 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

              Measure

              • 1 gal 1 qt Low-sodium chicken broth
              • 1 gal Brown rice, long-grain, regular, dry, parboil
              • ½ cup Margarine, trans fat-free
              • 1 qt 2 cups *Fresh onions, diced
              • 1 gal *Fresh mushrooms, sliced
              • 2 Tbsp Garlic, minced
              • 1 Tbsp Salt
              • 2 tsp Ground black or white pepper
              • 2 tsp Onion powder
              • 1 qt ½ cup Whole-wheat flour
              • 1 qt 2 cups Low-fat (1%) milk
              • 1 gal 3 qt 2 cups *Fresh kale, chopped
              • 2 qt Low-fat cheddar cheese, shredded
              • 1 qt 1½ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

              Quantity
               

              25 Servings

                Weight

                • - - Low-sodium chicken broth
                • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboil
                • 2 oz Margarine, trans fat-free
                • 1 lb *Fresh onions, diced
                • 1 lb 8 oz *Fresh mushrooms, sliced
                • - - Garlic, minced
                • - - Salt
                • - - Ground black or white pepper
                • - - Onion powder
                • 2 oz Whole-wheat flour
                • - - Low-fat (1%) milk
                • 1 lb *Fresh kale, chopped
                • 1 lb Low-fat cheddar cheese, shredded
                • 9 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                Measure

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

                50 Servings

                  Weight

                  • - - Low-sodium chicken broth
                  • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboil
                  • 4 oz Margarine, trans fat-free
                  • 2 lb *Fresh onions, diced
                  • 3 lb *Fresh mushrooms, sliced
                  • - - Garlic, minced
                  • - - Salt
                  • - - Ground black or white pepper
                  • - - Onion powder
                  • 4 oz Whole-wheat flour
                  • - - Low-fat (1%) milk
                  • 2 lb *Fresh kale, chopped
                  • 2 lb Low-fat cheddar cheese, shredded
                  • 1 lb 2 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                  Measure

                  • 1 gal 1 qt Low-sodium chicken broth
                  • 1 gal Brown rice, long-grain, regular, dry, parboil
                  • ½ cup Margarine, trans fat-free
                  • 1 qt 2 cups *Fresh onions, diced
                  • 1 gal *Fresh mushrooms, sliced
                  • 2 Tbsp Garlic, minced
                  • 1 Tbsp Salt
                  • 2 tsp Ground black or white pepper
                  • 2 tsp Onion powder
                  • 1 qt ½ cup Whole-wheat flour
                  • 1 qt 2 cups Low-fat (1%) milk
                  • 1 gal 3 qt 2 cups *Fresh kale, chopped
                  • 2 qt Low-fat cheddar cheese, shredded
                  • 1 qt 1½ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • - - Low-sodium chicken broth
                    • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboil
                    • 2 oz Margarine, trans fat-free
                    • 1 lb *Fresh onions, diced
                    • 1 lb 8 oz *Fresh mushrooms, sliced
                    • - - Garlic, minced
                    • - - Salt
                    • - - Ground black or white pepper
                    • - - Onion powder
                    • 2 oz Whole-wheat flour
                    • - - Low-fat (1%) milk
                    • 1 lb *Fresh kale, chopped
                    • 1 lb Low-fat cheddar cheese, shredded
                    • 9 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                    Measure

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

                    50 Servings

                      Weight

                      • - - Low-sodium chicken broth
                      • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboil
                      • 4 oz Margarine, trans fat-free
                      • 2 lb *Fresh onions, diced
                      • 3 lb *Fresh mushrooms, sliced
                      • - - Garlic, minced
                      • - - Salt
                      • - - Ground black or white pepper
                      • - - Onion powder
                      • 4 oz Whole-wheat flour
                      • - - Low-fat (1%) milk
                      • 2 lb *Fresh kale, chopped
                      • 2 lb Low-fat cheddar cheese, shredded
                      • 1 lb 2 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                      Measure

                      • 1 gal 1 qt Low-sodium chicken broth
                      • 1 gal Brown rice, long-grain, regular, dry, parboil
                      • ½ cup Margarine, trans fat-free
                      • 1 qt 2 cups *Fresh onions, diced
                      • 1 gal *Fresh mushrooms, sliced
                      • 2 Tbsp Garlic, minced
                      • 1 Tbsp Salt
                      • 2 tsp Ground black or white pepper
                      • 2 tsp Onion powder
                      • 1 qt ½ cup Whole-wheat flour
                      • 1 qt 2 cups Low-fat (1%) milk
                      • 1 gal 3 qt 2 cups *Fresh kale, chopped
                      • 2 qt Low-fat cheddar cheese, shredded
                      • 1 qt 1½ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                      Quantity
                       

                      25 Servings

                        Weight

                        • - - Low-sodium chicken broth
                        • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboil
                        • 2 oz Margarine, trans fat-free
                        • 1 lb *Fresh onions, diced
                        • 1 lb 8 oz *Fresh mushrooms, sliced
                        • - - Garlic, minced
                        • - - Salt
                        • - - Ground black or white pepper
                        • - - Onion powder
                        • 2 oz Whole-wheat flour
                        • - - Low-fat (1%) milk
                        • 1 lb *Fresh kale, chopped
                        • 1 lb Low-fat cheddar cheese, shredded
                        • 9 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                        Measure

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

                        50 Servings

                          Weight

                          • - - Low-sodium chicken broth
                          • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboil
                          • 4 oz Margarine, trans fat-free
                          • 2 lb *Fresh onions, diced
                          • 3 lb *Fresh mushrooms, sliced
                          • - - Garlic, minced
                          • - - Salt
                          • - - Ground black or white pepper
                          • - - Onion powder
                          • 4 oz Whole-wheat flour
                          • - - Low-fat (1%) milk
                          • 2 lb *Fresh kale, chopped
                          • 2 lb Low-fat cheddar cheese, shredded
                          • 1 lb 2 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                          Measure

                          • 1 gal 1 qt Low-sodium chicken broth
                          • 1 gal Brown rice, long-grain, regular, dry, parboil
                          • ½ cup Margarine, trans fat-free
                          • 1 qt 2 cups *Fresh onions, diced
                          • 1 gal *Fresh mushrooms, sliced
                          • 2 Tbsp Garlic, minced
                          • 1 Tbsp Salt
                          • 2 tsp Ground black or white pepper
                          • 2 tsp Onion powder
                          • 1 qt ½ cup Whole-wheat flour
                          • 1 qt 2 cups Low-fat (1%) milk
                          • 1 gal 3 qt 2 cups *Fresh kale, chopped
                          • 2 qt Low-fat cheddar cheese, shredded
                          • 1 qt 1½ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • - - Low-sodium chicken broth
                            • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboil
                            • 2 oz Margarine, trans fat-free
                            • 1 lb *Fresh onions, diced
                            • 1 lb 8 oz *Fresh mushrooms, sliced
                            • - - Garlic, minced
                            • - - Salt
                            • - - Ground black or white pepper
                            • - - Onion powder
                            • 2 oz Whole-wheat flour
                            • - - Low-fat (1%) milk
                            • 1 lb *Fresh kale, chopped
                            • 1 lb Low-fat cheddar cheese, shredded
                            • 9 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                            Measure

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

                            50 Servings

                              Weight

                              • - - Low-sodium chicken broth
                              • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboil
                              • 4 oz Margarine, trans fat-free
                              • 2 lb *Fresh onions, diced
                              • 3 lb *Fresh mushrooms, sliced
                              • - - Garlic, minced
                              • - - Salt
                              • - - Ground black or white pepper
                              • - - Onion powder
                              • 4 oz Whole-wheat flour
                              • - - Low-fat (1%) milk
                              • 2 lb *Fresh kale, chopped
                              • 2 lb Low-fat cheddar cheese, shredded
                              • 1 lb 2 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                              Measure

                              • 1 gal 1 qt Low-sodium chicken broth
                              • 1 gal Brown rice, long-grain, regular, dry, parboil
                              • ½ cup Margarine, trans fat-free
                              • 1 qt 2 cups *Fresh onions, diced
                              • 1 gal *Fresh mushrooms, sliced
                              • 2 Tbsp Garlic, minced
                              • 1 Tbsp Salt
                              • 2 tsp Ground black or white pepper
                              • 2 tsp Onion powder
                              • 1 qt ½ cup Whole-wheat flour
                              • 1 qt 2 cups Low-fat (1%) milk
                              • 1 gal 3 qt 2 cups *Fresh kale, chopped
                              • 2 qt Low-fat cheddar cheese, shredded
                              • 1 qt 1½ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                              Quantity
                               

                              25 Servings

                                Weight

                                • - - Low-sodium chicken broth
                                • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboil
                                • 2 oz Margarine, trans fat-free
                                • 1 lb *Fresh onions, diced
                                • 1 lb 8 oz *Fresh mushrooms, sliced
                                • - - Garlic, minced
                                • - - Salt
                                • - - Ground black or white pepper
                                • - - Onion powder
                                • 2 oz Whole-wheat flour
                                • - - Low-fat (1%) milk
                                • 1 lb *Fresh kale, chopped
                                • 1 lb Low-fat cheddar cheese, shredded
                                • 9 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                Measure

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

                                50 Servings

                                  Weight

                                  • - - Low-sodium chicken broth
                                  • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboil
                                  • 4 oz Margarine, trans fat-free
                                  • 2 lb *Fresh onions, diced
                                  • 3 lb *Fresh mushrooms, sliced
                                  • - - Garlic, minced
                                  • - - Salt
                                  • - - Ground black or white pepper
                                  • - - Onion powder
                                  • 4 oz Whole-wheat flour
                                  • - - Low-fat (1%) milk
                                  • 2 lb *Fresh kale, chopped
                                  • 2 lb Low-fat cheddar cheese, shredded
                                  • 1 lb 2 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                  Measure

                                  • 1 gal 1 qt Low-sodium chicken broth
                                  • 1 gal Brown rice, long-grain, regular, dry, parboil
                                  • ½ cup Margarine, trans fat-free
                                  • 1 qt 2 cups *Fresh onions, diced
                                  • 1 gal *Fresh mushrooms, sliced
                                  • 2 Tbsp Garlic, minced
                                  • 1 Tbsp Salt
                                  • 2 tsp Ground black or white pepper
                                  • 2 tsp Onion powder
                                  • 1 qt ½ cup Whole-wheat flour
                                  • 1 qt 2 cups Low-fat (1%) milk
                                  • 1 gal 3 qt 2 cups *Fresh kale, chopped
                                  • 2 qt Low-fat cheddar cheese, shredded
                                  • 1 qt 1½ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • - - Low-sodium chicken broth
                                    • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboil
                                    • 2 oz Margarine, trans fat-free
                                    • 1 lb *Fresh onions, diced
                                    • 1 lb 8 oz *Fresh mushrooms, sliced
                                    • - - Garlic, minced
                                    • - - Salt
                                    • - - Ground black or white pepper
                                    • - - Onion powder
                                    • 2 oz Whole-wheat flour
                                    • - - Low-fat (1%) milk
                                    • 1 lb *Fresh kale, chopped
                                    • 1 lb Low-fat cheddar cheese, shredded
                                    • 9 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                    Measure

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

                                    50 Servings

                                      Weight

                                      • - - Low-sodium chicken broth
                                      • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboil
                                      • 4 oz Margarine, trans fat-free
                                      • 2 lb *Fresh onions, diced
                                      • 3 lb *Fresh mushrooms, sliced
                                      • - - Garlic, minced
                                      • - - Salt
                                      • - - Ground black or white pepper
                                      • - - Onion powder
                                      • 4 oz Whole-wheat flour
                                      • - - Low-fat (1%) milk
                                      • 2 lb *Fresh kale, chopped
                                      • 2 lb Low-fat cheddar cheese, shredded
                                      • 1 lb 2 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                      Measure

                                      • 1 gal 1 qt Low-sodium chicken broth
                                      • 1 gal Brown rice, long-grain, regular, dry, parboil
                                      • ½ cup Margarine, trans fat-free
                                      • 1 qt 2 cups *Fresh onions, diced
                                      • 1 gal *Fresh mushrooms, sliced
                                      • 2 Tbsp Garlic, minced
                                      • 1 Tbsp Salt
                                      • 2 tsp Ground black or white pepper
                                      • 2 tsp Onion powder
                                      • 1 qt ½ cup Whole-wheat flour
                                      • 1 qt 2 cups Low-fat (1%) milk
                                      • 1 gal 3 qt 2 cups *Fresh kale, chopped
                                      • 2 qt Low-fat cheddar cheese, shredded
                                      • 1 qt 1½ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • - - Low-sodium chicken broth
                                        • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboil
                                        • 2 oz Margarine, trans fat-free
                                        • 1 lb *Fresh onions, diced
                                        • 1 lb 8 oz *Fresh mushrooms, sliced
                                        • - - Garlic, minced
                                        • - - Salt
                                        • - - Ground black or white pepper
                                        • - - Onion powder
                                        • 2 oz Whole-wheat flour
                                        • - - Low-fat (1%) milk
                                        • 1 lb *Fresh kale, chopped
                                        • 1 lb Low-fat cheddar cheese, shredded
                                        • 9 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                        Measure

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

                                        50 Servings

                                          Weight

                                          • - - Low-sodium chicken broth
                                          • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboil
                                          • 4 oz Margarine, trans fat-free
                                          • 2 lb *Fresh onions, diced
                                          • 3 lb *Fresh mushrooms, sliced
                                          • - - Garlic, minced
                                          • - - Salt
                                          • - - Ground black or white pepper
                                          • - - Onion powder
                                          • 4 oz Whole-wheat flour
                                          • - - Low-fat (1%) milk
                                          • 2 lb *Fresh kale, chopped
                                          • 2 lb Low-fat cheddar cheese, shredded
                                          • 1 lb 2 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                          Measure

                                          • 1 gal 1 qt Low-sodium chicken broth
                                          • 1 gal Brown rice, long-grain, regular, dry, parboil
                                          • ½ cup Margarine, trans fat-free
                                          • 1 qt 2 cups *Fresh onions, diced
                                          • 1 gal *Fresh mushrooms, sliced
                                          • 2 Tbsp Garlic, minced
                                          • 1 Tbsp Salt
                                          • 2 tsp Ground black or white pepper
                                          • 2 tsp Onion powder
                                          • 1 qt ½ cup Whole-wheat flour
                                          • 1 qt 2 cups Low-fat (1%) milk
                                          • 1 gal 3 qt 2 cups *Fresh kale, chopped
                                          • 2 qt Low-fat cheddar cheese, shredded
                                          • 1 qt 1½ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Preheat oven:
                                            Conventional oven: 350 °F.
                                            Convection oven: 325 °F.
                                          • Boil broth in a large stock pot.
                                          • Place 2 qt 2 cups brown rice (3 lb 2 oz) in each steam table pan (12” x 20” x 4”).
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Pour boiling broth (2 qt 2 cups per steam table pan) over brown rice. Stir. Cover pans 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 13.
                                          • Mushroom sauce: In a large stock pot, add margarine, onions, mushrooms, minced garlic, salt, pepper, and onion powder. Stir constantly until mushrooms are soft over medium-high heat for 3 minutes.
                                          • Sprinkle flour over mushroom mixture. Stir well. After one minute, turn heat down to down to medium.
                                          • Add milk, stirring constantly for 2 minutes. Sauce will become creamy and thick in texture. Set aside for step 14.
                                          • Lightly coat a steam table pan (12” x 20” x 4”) with pan release spray.
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Assemble as follows:
                                          • First layer: Place 1 gal ½ qt cooked rice (6 lb 11 oz) in each steam table pan.
                                          • Second layer: Pour 1 qt 3 cups (about 3 lb 12 oz) mushroom sauce over rice in each steam table pan.
                                          • Third layer: Spread 3 qt 2 cups (about 1 lb) kale evenly on top of mushroom sauce in each steam table pan.
                                          • Fourth layer: Sprinkle 1 qt (about 1 lb) cheddar cheese evenly over rice mixture.
                                          • Fifth layer: Sprinkle 2¾ cups (about 9 oz) mozzarella cheese evenly over rice mixture in each steam table pan. Cover pans tightly.
                                          • Bake:
                                            Conventional oven: 350 °F for 15-20 minutes.
                                            Convection oven: 325 °F for 5-10 minutes.
                                          • Portion:
                                            Cut each pan 5 x 5 (25 pieces per pan).
                                          • Serve 1 piece (2” x 3¾” square).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Rice Vegetable Casserole USDA Recipe for Adults in CACFP
                                          Amount Per Serving 1 piece (2” x 3¾” square)
                                          Calories 324 Calories from Fat 72
                                          % Daily Value*
                                          Total Fat 8g12%
                                          Saturated Fat 3g19%
                                          Cholesterol 7mg2%
                                          Sodium 424mg18%
                                          Potassium 417mg12%
                                          Total Carbohydrate 58g19%
                                          Dietary Fiber 6g25%
                                          Total Sugars 3g3%
                                          Protein 18g36%
                                          Vitamin C 9mg11%
                                          Vitamin D 26IU173%
                                          Calcium 250mg25%
                                          Iron 5mg28%
                                          Vitamin A 181mcg
                                          *
                                          *Marketing Guide
                                          25 Servings:
                                          Fresh onions: 1 lb 5 oz
                                          Fresh mushrooms: 3 lb 8 oz
                                          Fresh kale: 1 lb 5 oz
                                          50 Servings:
                                          Fresh onions: 2 lb 10 oz
                                          Fresh mushrooms: 7 lb
                                          Fresh kale: 2 lb 10 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Cooking Process #2: Same Day Service.
                                          Yield / Volume
                                          25 Servings:
                                          25 pieces
                                          About 12 lb 6 oz/1 steam table pan
                                          (12” x 20” x 4”)
                                          50 Servings:
                                          50 pieces
                                          About 24 lb 12 oz/2 steam table pans
                                          (12” x 20” x 4”)