Wild Rice Pilaf State(Minnesota) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
A flavorful blend of wild and brown rice.
NSLP/SBP CREDITING INFORMATION
½ cup (No. 8 scoop or 4 oz spoodle) provides ¾ oz equivalent grains
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Minnesota Department of Education
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes

Instructions
 

  • Take rice out of dry storage at 50-70 ºF.
  • Oven Method: Preheat oven to 350 ºF. Using 2 fullsize 4” deep steamtable pans, place half the wild rice and half the water in each pan sprayed with food release. Cover and bake for 20-25 minutes.
    Steamer Method: Preheat steamer. Combine wild rice and water in 2-4” deep steamtable pan sprayed with food release. Steam for 15 minutes.
  • Oven Method: Add brown rice, hot water, chicken base, garlic powder, onion powder, dehydrated onions, and parsley flakes to the wild rice. Stir until blended, cover and bake for 45-55 minutes or until water is absorbed, checking for the tenderness of the rice at the 30-minute mark (assess the water amount because the oven method may require more water than the steamer method).
    Steamer Method: Add brown rice, chicken base, hot water, garlic powder, onion powder, dehydrated onions, and parsley flakes to wild rice. Stir, do not cover, and steam for approximately 30 minutes. Check the tenderness of the rice and temperature at the 20-minute mark. Return to steam until water is absorbed and rice is tender.
    Critical Control Point: Heat to 135 ºF or higher for at least 15 seconds.
    Hold for hot service at 135 ºF or higher.
    Serve using a No. 8 scoop or a 4 oz spoodle for ½ cup portion.

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Nutrition INFORMATION

Nutrition Facts
Wild Rice Pilaf State(Minnesota) Child Nutrition Agency Developed Recipe
Amount Per Serving 0 ½ cup (#8 scoop or 4 oz spoodle)
Calories 113 Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 39mg2%
Total Carbohydrate 23g8%
Dietary Fiber 2g8%
Total Sugars 0g0%
Protein 3.5g7%
Calcium 13.8mg1%
Iron 1.2mg7%
*
*Marketing Guide

Notes

The moisture content of rice varies with age. When properly cooked, there should be a trace amount of water at the bottom of the pan, under the rice. This will be absorbed.
If water and rice are combined and allowed to set, it will shorten cooking time and require more water.
The cooking time will vary depending on the method used (oven or steamer).
Cooking Process #2: Same Day Service. 
Yield / Volume
50 Servings:
About 1 ½ gal 1 cup (25 cups total)
100 Servings:
About 3 gal 2 cups (50 cups total)