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Brown Rice Pilaf USDA Recipe for Adults in CACFP

Brown Rice Pilaf is a beautiful side dish that combines brown rice and spinach with a burst of dried cranberries in a way that makes you want more!
CACFP Adult Portion Crediting Information
1½ cups (8 oz spoodle and 4 oz spoodle) provide ½ cup vegetable (⅛ cup red/orange vegetable, ⅜ cup other vegetable), and 2 oz equivalent grains.
Course: Side Dish, vegetarian
Keyword: CACFP
Age Group: Adult
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish
Program Meal Component: Grains, Vegetables
Vegetable Subgroup: Red-Orange Vegetables
Meal Service Temperature: Hot
Cooking Method: Boil, Sauté
Season: Fall, Spring
25 Servings
Calories: 307

Ingredients

25 Servings

    Weight

    • 1 lb 8 oz *Fresh onions, diced ¼"
    • 1 lb 8 oz *Fresh green bell peppers, diced
    • - - Garlic, minced
    • - - Salt
    • - - Ground black pepper
    • - - OR
    • - - Ground white pepper
    • - - Celery salt
    • 1 lb *Fresh mushrooms, sliced
    • - - Fresh thyme
    • - - Low-sodium chicken broth
    • 12 oz Canned no-salt-added tomato paste
    • 3 lb 8 oz Brown rice, long-grain, regular, dry, parboil
    • 8 oz *Fresh spinach, chopped
    • 5 oz Dried cranberries
    • 2 oz Fresh parmesan cheese, shaved
    • - - Fresh parsley, minced

    Measure

    • 1 qt 1 cup *Fresh onions, diced ¼"
    • 1 qt 1 cup *Fresh green bell peppers, diced
    • 2 tsp Garlic, minced
    • 1 tsp Salt
    • ½ tsp Ground black pepper
    • - - OR
    • ½ tsp Ground white pepper
    • 1 tsp Celery salt
    • 1 qt 1 cup *Fresh mushrooms, sliced
    • 1 tsp Fresh thyme
    • 3 qt Low-sodium chicken broth
    • 1½ cups (approx. ⅛ No. 10 can) Canned no-salt-added tomato paste
    • 2 qt 1 cup Brown rice, long-grain, regular, dry, parboil
    • 3¼ cups *Fresh spinach, chopped
    • 1 cup Dried cranberries
    • ½ cup 2 Tbsp Fresh parmesan cheese, shaved
    • 2 Tbsp Fresh parsley, minced

    50 Servings

      Weight

      • 3 lb *Fresh onions, diced ¼"
      • 3 lb *Fresh green bell peppers, diced
      • - - Garlic, minced
      • - - Salt
      • - - Ground black pepper
      • - - OR
      • - - Ground white pepper
      • - - Celery salt
      • 2 lb *Fresh mushrooms, sliced
      • - - Fresh thyme
      • - - Low-sodium chicken broth
      • 1 lb 8 oz Canned no-salt-added tomato paste
      • 7 lb Brown rice, long-grain, regular, dry, parboil
      • 1 lb *Fresh spinach, chopped
      • 10 oz Dried cranberries
      • 4 oz Fresh parmesan cheese, shaved
      • - - Fresh parsley, minced

      Measure

      • 2 qt 2 cups *Fresh onions, diced ¼"
      • 2 qt 2 cups *Fresh green bell peppers, diced
      • 1 Tbsp 1 tsp Garlic, minced
      • 2 tsp Salt
      • 1 tsp Ground black pepper
      • - - OR
      • 1 tsp Ground white pepper
      • 2 tsp Celery salt
      • 2 qt 2 cups *Fresh mushrooms, sliced
      • 2 tsp Fresh thyme
      • 1 gal 2 qt Low-sodium chicken broth
      • 3 cups (approx. ¼ No. 10 can) Canned no-salt-added tomato past
      • 1 gal 2 cups Brown rice, long-grain, regular, dry, parboil
      • 1 qt 2½ cups *Fresh spinach, chopped
      • 2 cups Dried cranberries
      • 1¼ cups Fresh parmesan cheese, shaved
      • ¼ cup Fresh parsley, minced

      -

      25 Servings

        Weight

        • 1 lb 8 oz *Fresh onions, diced ¼"
        • 1 lb 8 oz *Fresh green bell peppers, diced
        • - - Garlic, minced
        • - - Salt
        • - - Ground black pepper
        • - - OR
        • - - Ground white pepper
        • - - Celery salt
        • 1 lb *Fresh mushrooms, sliced
        • - - Fresh thyme
        • - - Low-sodium chicken broth
        • 12 oz Canned no-salt-added tomato paste
        • 3 lb 8 oz Brown rice, long-grain, regular, dry, parboil
        • 8 oz *Fresh spinach, chopped
        • 5 oz Dried cranberries
        • 2 oz Fresh parmesan cheese, shaved
        • - - Fresh parsley, minced

        Measure

        • 1 qt 1 cup *Fresh onions, diced ¼"
        • 1 qt 1 cup *Fresh green bell peppers, diced
        • 2 tsp Garlic, minced
        • 1 tsp Salt
        • ½ tsp Ground black pepper
        • - - OR
        • ½ tsp Ground white pepper
        • 1 tsp Celery salt
        • 1 qt 1 cup *Fresh mushrooms, sliced
        • 1 tsp Fresh thyme
        • 3 qt Low-sodium chicken broth
        • 1½ cups (approx. ⅛ No. 10 can) Canned no-salt-added tomato paste
        • 2 qt 1 cup Brown rice, long-grain, regular, dry, parboil
        • 3¼ cups *Fresh spinach, chopped
        • 1 cup Dried cranberries
        • ½ cup 2 Tbsp Fresh parmesan cheese, shaved
        • 2 Tbsp Fresh parsley, minced

        50 Servings

          Weight

          • 3 lb *Fresh onions, diced ¼"
          • 3 lb *Fresh green bell peppers, diced
          • - - Garlic, minced
          • - - Salt
          • - - Ground black pepper
          • - - OR
          • - - Ground white pepper
          • - - Celery salt
          • 2 lb *Fresh mushrooms, sliced
          • - - Fresh thyme
          • - - Low-sodium chicken broth
          • 1 lb 8 oz Canned no-salt-added tomato paste
          • 7 lb Brown rice, long-grain, regular, dry, parboil
          • 1 lb *Fresh spinach, chopped
          • 10 oz Dried cranberries
          • 4 oz Fresh parmesan cheese, shaved
          • - - Fresh parsley, minced

          Measure

          • 2 qt 2 cups *Fresh onions, diced ¼"
          • 2 qt 2 cups *Fresh green bell peppers, diced
          • 1 Tbsp 1 tsp Garlic, minced
          • 2 tsp Salt
          • 1 tsp Ground black pepper
          • - - OR
          • 1 tsp Ground white pepper
          • 2 tsp Celery salt
          • 2 qt 2 cups *Fresh mushrooms, sliced
          • 2 tsp Fresh thyme
          • 1 gal 2 qt Low-sodium chicken broth
          • 3 cups (approx. ¼ No. 10 can) Canned no-salt-added tomato past
          • 1 gal 2 cups Brown rice, long-grain, regular, dry, parboil
          • 1 qt 2½ cups *Fresh spinach, chopped
          • 2 cups Dried cranberries
          • 1¼ cups Fresh parmesan cheese, shaved
          • ¼ cup Fresh parsley, minced

          Instructions

          • Preheat oven:
            Conventional oven: 350 °F.
            Convection oven: 325 °F.
          • Place onion, bell peppers and garlic in a medium stock pot uncovered. Cook over medium heat for 2 minutes.
          • Add salt, pepper, celery salt, mushrooms, and thyme. Continue cooking one additional minute stirring constantly.
          • Add chicken broth and tomato paste to onion mixture. Stir well. Bring to a boil. Reduce heat to low and stir occasionally. Set aside for step 6.
          • Place about 3 lb 8 oz brown rice (2 qt 1 cup) in each steam table pan (12" x 20" x 4").
            For 25 servings, use 1 pan.
            For 50 servings, use 2 pans.
          • Pour about 9 lb 8 oz (1 gal 1 qt) chicken broth mixture in each steam table pan. Stir. Cover pans tightly.
          • Bake:
            Conventional oven: 350 °F for 45 minutes.
            Convection oven: 325 °F for 40 minutes.
          • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
          • Remove rice from oven.
          • Combine spinach, cranberries, and parmesan cheese in a large bowl. Fold 1 qt 1 cup (about 15 oz) spinach mixture into rice.
          • Critical Control Point: Hold for hot service at 140 °F or higher.
          • Garnish with parsley.
          • Serve 1½ cups (portion with 8 oz spoodle and 4 oz spoodle).

          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: 1½ cup (8 oz and 4 oz spoodle) | Calories: 307 | Total Carbohydrate: 70g | Protein: 12g | Total Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 241mg | Potassium: 546mg | Dietary Fiber: 7g | Total Sugars: 8g | Vitamin C: 31mg | Vitamin D: 1IU | Calcium: 111mg | Iron: 7mg | Vitamin A: 79mcg