Rice Vegetable Casserole USDA Recipe for Family Child Care
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 InformationOne 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.
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
Nutrition Facts
Rice Vegetable Casserole USDA Recipe for Family Child Care
Amount Per Serving 1 piece
Calories 251
Calories from Fat 63
% Daily Value*
Total Fat 7g11%
Saturated Fat 3g19%
Cholesterol 8mg3%
Sodium 401mg17%
Potassium 351mg10%
Total Carbohydrates 37g12%
Dietary Fiber 4g17%
Total Sugars 3g3%
Protein 16g32%
Vitamin C 10mg12%
Vitamin D 27IU180%
Calcium 266mg27%
Iron 3mg17%
Vitamin A 196mcg
*
*Marketing Guide
Yield / Volume