Orange Rice Pilaf USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
The combination of brown rice and orange juice with the exotic spice turmeric, creates a truly exciting Orange Rice Pilaf that will be a pleasure to serve.
¹⁄2 cup (No. 8 scoop) provides ¹⁄8 cup vegetable and 1 oz equivalent grains.
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  • Place onions, peppers, and garlic in a food processor. Blend ingredients until minced.
  • Heat oil in a medium stock pot. Add onion mixture. Cook uncovered over medium heat for 2 minutes.
  • Add salt, pepper, garlic, and turmeric. Continue cooking one additional minute, stirring constantly.
  • Add chicken broth, tomato paste, orange juice, peas and carrots, and bay leaves to onion mixture. Bring to a boil. Reduce heat to low and stir occasionally. Set aside for step 6.
  • Place 1 qt brown rice (1 lb 9 oz) in each steam table pan (12" x 20" x 4").
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Pour 2 qt (about 4 lb) chicken broth mixture into each steam table pan. Stir. Cover pans tightly.
  • Bake:
    Conventional oven: 350 °F for 45 minutes.
    Convection oven: 350 °F for 40 minutes.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Garnish with almonds (optional).
  • Portion with No. 8 scoop (¹⁄2 cup).


Nutrition Facts
Orange Rice Pilaf USDA Recipe for Child Care Centers
Amount Per Serving 0 ¹⁄2 cup (No. 8 scoop).
Calories 164 Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 175mg8%
Potassium 325mg9%
Total Carbohydrate 32g11%
Dietary Fiber 4g17%
Total Sugars 6g7%
Protein 4g8%
Calcium 21mg2%
Iron 1mg6%
*Marketing Guide
25 Servings:
Mature onions: 5 oz
Green bell peppers: 5 oz
50 Servings:
Mature onions: 10 oz
Green bell peppers: 10 oz


*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 5 lb 10 oz
About 2 qt 3¹⁄4 cups/1 steam table pan (12" x 20" x 4")
50 Servings:
About 11 lb 4 oz
About 1 gal 1 qt 2¹⁄2 cups/2 steam table pans (12" x 20" x 4")