Rice Vegetable Casserole USDA Recipe for Adults in CACFP

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 Carbohydrates 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”)