Brown Rice Pilaf USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
Brown Rice Pilaf is a beautiful side dish that combines brown rice and spinach with a burst of dried cranberries in a way that makes you want more!
CACFP Adult Portion Crediting Information
1½ cups (8 oz spoodle and 4 oz spoodle) provide ½ cup vegetable (⅛ cup red/orange vegetable, ⅜ cup other vegetable), and 2 oz equivalent grains.
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  • Preheat oven:
    Conventional oven: 350 °F.
    Convection oven: 325 °F.
  • Place onion, bell peppers and garlic in a medium stock pot uncovered. Cook over medium heat for 2 minutes.
  • Add salt, pepper, celery salt, mushrooms, and thyme. Continue cooking one additional minute stirring constantly.
  • Add chicken broth and tomato paste to onion mixture. Stir well. Bring to a boil. Reduce heat to low and stir occasionally. Set aside for step 6.
  • Place about 3 lb 8 oz brown rice (2 qt 1 cup) in each steam table pan (12" x 20" x 4").
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Pour about 9 lb 8 oz (1 gal 1 qt) chicken broth mixture in each steam table pan. Stir. Cover pans tightly.
  • Bake:
    Conventional oven: 350 °F for 45 minutes.
    Convection oven: 325 °F for 40 minutes.
  • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Remove rice from oven.
  • Combine spinach, cranberries, and parmesan cheese in a large bowl. Fold 1 qt 1 cup (about 15 oz) spinach mixture into rice.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Garnish with parsley.
  • Serve 1½ cups (portion with 8 oz spoodle and 4 oz spoodle).


Nutrition Facts
Brown Rice Pilaf USDA Recipe for Adults in CACFP
Amount Per Serving 1 ½ cup (8 oz and 4 oz spoodle)
Calories 307 Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 241mg10%
Potassium 546mg16%
Total Carbohydrate 70g23%
Dietary Fiber 7g29%
Total Sugars 8g9%
Protein 12g24%
Vitamin C 31mg38%
Vitamin D 1IU7%
Calcium 111mg11%
Iron 7mg39%
Vitamin A 79mcg
*Marketing Guide
25 Servings:
Fresh onions: 1 lb 15 oz
Fresh green bell peppers: 2 lb 1 oz
Fresh mushrooms: 1 lb 1 oz
Fresh spinach: 8 oz
50 Servings:
Fresh onions: 3 lb 14 oz
Fresh green bell peppers: 4 lb 2 oz
Fresh mushrooms: 2 lb 2 oz
Fresh spinach: 1 lb


*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:
About 1 gal 3 qt
About 12 lb 13 oz/1 steam table pan
(12" x 20" x 4")
50 Servings:
About 3 gal 2 qt
About 25 lb 10 oz/2 steam table pans (12" x 20" x 4")