Rice Vegetable Casserole USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Brown rice, kale, chicken broth, whole-wheat flour, and spices are combined, then topped with cheese, and baked.
NSLP/SBP CREDITING INFORMATION
1 piece provides 1 oz equivalent meat alternate, ¹⁄8 cup other vegetable, ¹⁄8 cup additional vegetable, and 1 oz equivalent grains.
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Instructions
 

  • Boil broth.
  • Place 1 qt ¹⁄3 cup brown rice (1 lb 11 oz) in each steam table pan (12" x 20" x 4").
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Pour boiling broth (1 qt 1 cup 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 165 °F or higher for at least 15 seconds.
  • Remove cooked rice from oven. Set aside for step 12.
  • Cream of mushroom sauce: In a large stock pot, add margarine, onions, mushrooms, minced garlic, salt, pepper, and onion powder. Stir constantly until mushrooms are soft.
  • Sprinkle flour over mushroom mixture. Stir well. After 1 minute, turn down to medium heat.
  • Add milk stirring constantly. Sauce will become creamy and thick in texture.
    Set aside for step 13.
  • Assembly:
  • Lightly coat a steam table pan (12" x 20" x 4") with pan-release spray.
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • First layer: Place 2 qt 2 cup cooked rice (4 lb) in each steam table pan.
  • Second layer: Pour 1 qt 1¹⁄2 cup (about 3 lb) cream of mushroom sauce over rice.
  • Third layer: Fold in 1 gal 2 qt 2 cup (about 14 oz) kale.
  • Fourth layer: Sprinkle 1 qt (about 1 lb) cheese evenly over rice mixture.
  • Fifth layer: Sprinkle 2³⁄4 cup (about 9 oz) cheese evenly over rice mixture. Cover pans tightly.
  • Bake:
    Conventional oven: 350 °F for 15–20 minutes.
    Convection oven: 325 °F for 5–10 minutes.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • Portion: Cut each pan 5 x 5 (25 pieces per pan).
    Serve 1 piece (about 2" x 3³⁄4") square.

Nutrition INFORMATION

Nutrition Facts
Rice Vegetable Casserole USDA Recipe for Schools
Amount Per Serving 1 piece
Calories 220 Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 3g19%
Cholesterol 12mg4%
Sodium 430mg19%
Potassium 278mg8%
Total Carbohydrate 34g11%
Dietary Fiber 3g13%
Total Sugars 3g3%
Protein 14g28%
Vitamin D 16IU107%
Calcium 225mg23%
Iron 3mg17%
*
*Marketing Guide
50 Servings:
Mature onions: 1 lb 8 oz
Mushrooms: 2 lb
Kale: 1 lb 12 oz
100 Servings:
Mature onions: 3 lb
Mushrooms: 4 lb
Kale: 3 lb 8 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
50 Servings:
About 18 lb 10 oz
About 2 gal 1 qt 1¼ cups/steam table pans (12" x 20" x 4")
100 Servings:
About 37 lb 4 oz
About 4 gal 2 qt 2½ cups/4 steam table pans (12" x 20" x 4")