Orange Rice Pilaf USDA Recipe for Schools
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.NSLP/SBP CREDITING INFORMATION¹⁄2 cup (No. 8 scoop) provides ¹⁄8 cup red/orange vegetable and 1 oz equivalent grains.
50 Servings
Calories: 164
Ingredients
50 Servings
Weight
- 8 oz *Fresh onions, chopped
- 8 oz *Fresh green bell peppers, diced
- 4 oz Garlic, minced
- - - Canola oil
- - - Salt
- - - Ground black or white pepper
- - - Garlic Powder
- - - Turmeric
- - - Low-sodium chicken broth
- 2 lb Canned no-salt-added tomato paste
- - - Orange juice
- 1 lb 14 oz Frozen peas and carrots
- - Dried bay leaves
- 3 lb 2 oz Brown rice, long-grain regular, dry, parboil
- 2 oz Sliced almonds, toasted (optional)
Measure
- 1½ cups *Fresh onions, chopped
- 1½ cups *Fresh green bell peppers, diced
- ¼ cup Garlic, minced
- 2 tbsp Canola oil
- 1 tbsp Salt
- 1 tsp Ground, black or white pepper
- 2 tsp Garlic Powder
- 1 tbsp Turmeric
- 1 qt 1½ cups Low-sodium chicken broth
- 3½ cups Canned no-salt-added tomato paste
- 1 qt 1½ cups Orange juice
- 1 qt 2 cups Frozen peas and carrots
- 4 each Dried bay leaves
- 2 qt Brown rice, long-grain,regular, dry, parboil
- ½ cup Sliced almonds, toasted (optional)
100 Servings
Weight
- 1 lb *Fresh onions, chopped
- 1 lb *Fresh green bell peppers, diced
- 8 oz Garlic, minced
- - - Canola oil
- - - Salt
- - - Ground black or white pepper
- - - Garlic Powder
- - - Turmeric
- - - Low-sodium chicken broth
- 4 lb Canned no-salt-added tomato paste
- - - Orange juice
- 3 lb 12 oz Frozen peas and carrots
- - - Dried bay leaves
- 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
- 4 oz Sliced almonds, toasted (optional)
Measure
- 3 cups *Fresh onions, chopped
- 3 cups *Fresh green bell peppers, diced
- ¹⁄2 cup Garlic, Minced
- ¹⁄4 cup Canola oil
- 2 Tbsp Salt
- 2 tsp Ground black or white pepper
- 1 Tbsp 1 tsp Garlic Powder
- 2 Tbsp Turmeric
- 2 qt 3 cups Low-sodium chicken broth
- 1 qt 3 cups Canned no-salt-added tomato paste
- 2 qt 3 cups Orange juice
- 3 qt Frozen peas and carrots
- 8 each Dried bay leaves
- 1 gal Brown rice, long-grain, regular, dry, parboiled
- 1 cup Sliced almonds, toasted (optional)
-
50 Servings
Weight
- 8 oz *Fresh onions, chopped
- 8 oz *Fresh green bell peppers, diced
- 4 oz Garlic, minced
- - - Canola oil
- - - Salt
- - - Ground black or white pepper
- - - Garlic Powder
- - - Turmeric
- - - Low-sodium chicken broth
- 2 lb Canned no-salt-added tomato paste
- - - Orange juice
- 1 lb 14 oz Frozen peas and carrots
- - Dried bay leaves
- 3 lb 2 oz Brown rice, long-grain regular, dry, parboil
- 2 oz Sliced almonds, toasted (optional)
Measure
- 1½ cups *Fresh onions, chopped
- 1½ cups *Fresh green bell peppers, diced
- ¼ cup Garlic, minced
- 2 tbsp Canola oil
- 1 tbsp Salt
- 1 tsp Ground, black or white pepper
- 2 tsp Garlic Powder
- 1 tbsp Turmeric
- 1 qt 1½ cups Low-sodium chicken broth
- 3½ cups Canned no-salt-added tomato paste
- 1 qt 1½ cups Orange juice
- 1 qt 2 cups Frozen peas and carrots
- 4 each Dried bay leaves
- 2 qt Brown rice, long-grain,regular, dry, parboil
- ½ cup Sliced almonds, toasted (optional)
100 Servings
Weight
- 1 lb *Fresh onions, chopped
- 1 lb *Fresh green bell peppers, diced
- 8 oz Garlic, minced
- - - Canola oil
- - - Salt
- - - Ground black or white pepper
- - - Garlic Powder
- - - Turmeric
- - - Low-sodium chicken broth
- 4 lb Canned no-salt-added tomato paste
- - - Orange juice
- 3 lb 12 oz Frozen peas and carrots
- - - Dried bay leaves
- 6 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
- 4 oz Sliced almonds, toasted (optional)
Measure
- 3 cups *Fresh onions, chopped
- 3 cups *Fresh green bell peppers, diced
- ¹⁄2 cup Garlic, Minced
- ¹⁄4 cup Canola oil
- 2 Tbsp Salt
- 2 tsp Ground black or white pepper
- 1 Tbsp 1 tsp Garlic Powder
- 2 Tbsp Turmeric
- 2 qt 3 cups Low-sodium chicken broth
- 1 qt 3 cups Canned no-salt-added tomato paste
- 2 qt 3 cups Orange juice
- 3 qt Frozen peas and carrots
- 8 each Dried bay leaves
- 1 gal Brown rice, long-grain, regular, dry, parboiled
- 1 cup Sliced almonds, toasted (optional)
Instructions
- 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 50 servings, use 2 pans.For 100 servings, use 4 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 135 °F or higher.
- Garnish with almonds (optional).
- Portion with No. 8 scoop (¹⁄2 cup).
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.
Nutrition
Serving: 01⁄2 cup (No. 8 scoop). | Calories: 164 | Total Carbohydrate: 32g | Protein: 4g | Total Fat: 2g | Cholesterol: 0mg | Sodium: 175mg | Potassium: 325mg | Dietary Fiber: 4g | Total Sugars: 6g | Vitamin D: 0IU | Calcium: 21mg | Iron: 1mg