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Rice Vegetable Casserole USDA Recipe for Adults in CACFP

Comfort food at its best! Seasoned kale, vegetables, and brown rice topped with melted cheese make for an amazing blend of flavors.
CACFP Adult Portion Crediting Information
1 piece (2” x 3¾" square) provides ½ cup vegetable (⅛ cup dark green vegetable, ⅜ cup other vegetable), 1 oz equivalent meat alternate, and 2 oz equivalent grains.
Course: Main Course
Keyword: CACFP
Age Group: Adult
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Main Dish (Entrée)
Program Meal Component: Grains, Vegetables, Meat Alternates
Vegetable Subgroup: Dark Green Vegetable, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake, Boil
Season: Fall, Spring, Winter
25 Servings
Calories: 324

Ingredients

25 Servings

    Weight

    • - - Low-sodium chicken broth
    • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboil
    • 2 oz Margarine, trans fat-free
    • 1 lb *Fresh onions, diced
    • 1 lb 8 oz *Fresh mushrooms, sliced
    • - - Garlic, minced
    • - - Salt
    • - - Ground black or white pepper
    • - - Onion powder
    • 2 oz Whole-wheat flour
    • - - Low-fat (1%) milk
    • 1 lb *Fresh kale, chopped
    • 1 lb Low-fat cheddar cheese, shredded
    • 9 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

    Measure

    • 2 qt 2 cups Low-sodium chicken broth
    • 2 qt Brown rice, long-grain, regular, dry, parboil
    • ¼ cup Margarine, trans fat-free
    • 3 cups *Fresh onions, diced
    • 2 qt *Fresh mushrooms, sliced
    • 1 Tbsp Garlic, minced
    • 1½ tsp Salt
    • 1 tsp Ground black or white pepper
    • 1 tsp Onion powder
    • 2¼ cups Whole-wheat flour
    • 3 cups Low-fat (1%) milk
    • 3 qt 3 cups *Fresh kale, chopped
    • 1 qt Low-fat cheddar cheese, shredded
    • 2¾ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

    50 Servings

      Weight

      • - - Low-sodium chicken broth
      • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboil
      • 4 oz Margarine, trans fat-free
      • 2 lb *Fresh onions, diced
      • 3 lb *Fresh mushrooms, sliced
      • - - Garlic, minced
      • - - Salt
      • - - Ground black or white pepper
      • - - Onion powder
      • 4 oz Whole-wheat flour
      • - - Low-fat (1%) milk
      • 2 lb *Fresh kale, chopped
      • 2 lb Low-fat cheddar cheese, shredded
      • 1 lb 2 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

      Measure

      • 1 gal 1 qt Low-sodium chicken broth
      • 1 gal Brown rice, long-grain, regular, dry, parboil
      • ½ cup Margarine, trans fat-free
      • 1 qt 2 cups *Fresh onions, diced
      • 1 gal *Fresh mushrooms, sliced
      • 2 Tbsp Garlic, minced
      • 1 Tbsp Salt
      • 2 tsp Ground black or white pepper
      • 2 tsp Onion powder
      • 1 qt ½ cup Whole-wheat flour
      • 1 qt 2 cups Low-fat (1%) milk
      • 1 gal 3 qt 2 cups *Fresh kale, chopped
      • 2 qt Low-fat cheddar cheese, shredded
      • 1 qt 1½ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

      -

      25 Servings

        Weight

        • - - Low-sodium chicken broth
        • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboil
        • 2 oz Margarine, trans fat-free
        • 1 lb *Fresh onions, diced
        • 1 lb 8 oz *Fresh mushrooms, sliced
        • - - Garlic, minced
        • - - Salt
        • - - Ground black or white pepper
        • - - Onion powder
        • 2 oz Whole-wheat flour
        • - - Low-fat (1%) milk
        • 1 lb *Fresh kale, chopped
        • 1 lb Low-fat cheddar cheese, shredded
        • 9 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

        Measure

        • 2 qt 2 cups Low-sodium chicken broth
        • 2 qt Brown rice, long-grain, regular, dry, parboil
        • ¼ cup Margarine, trans fat-free
        • 3 cups *Fresh onions, diced
        • 2 qt *Fresh mushrooms, sliced
        • 1 Tbsp Garlic, minced
        • 1½ tsp Salt
        • 1 tsp Ground black or white pepper
        • 1 tsp Onion powder
        • 2¼ cups Whole-wheat flour
        • 3 cups Low-fat (1%) milk
        • 3 qt 3 cups *Fresh kale, chopped
        • 1 qt Low-fat cheddar cheese, shredded
        • 2¾ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

        50 Servings

          Weight

          • - - Low-sodium chicken broth
          • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboil
          • 4 oz Margarine, trans fat-free
          • 2 lb *Fresh onions, diced
          • 3 lb *Fresh mushrooms, sliced
          • - - Garlic, minced
          • - - Salt
          • - - Ground black or white pepper
          • - - Onion powder
          • 4 oz Whole-wheat flour
          • - - Low-fat (1%) milk
          • 2 lb *Fresh kale, chopped
          • 2 lb Low-fat cheddar cheese, shredded
          • 1 lb 2 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

          Measure

          • 1 gal 1 qt Low-sodium chicken broth
          • 1 gal Brown rice, long-grain, regular, dry, parboil
          • ½ cup Margarine, trans fat-free
          • 1 qt 2 cups *Fresh onions, diced
          • 1 gal *Fresh mushrooms, sliced
          • 2 Tbsp Garlic, minced
          • 1 Tbsp Salt
          • 2 tsp Ground black or white pepper
          • 2 tsp Onion powder
          • 1 qt ½ cup Whole-wheat flour
          • 1 qt 2 cups Low-fat (1%) milk
          • 1 gal 3 qt 2 cups *Fresh kale, chopped
          • 2 qt Low-fat cheddar cheese, shredded
          • 1 qt 1½ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

          Instructions

          • Preheat oven:
            Conventional oven: 350 °F.
            Convection oven: 325 °F.
          • Boil broth in a large stock pot.
          • Place 2 qt 2 cups brown rice (3 lb 2 oz) in each steam table pan (12” x 20” x 4”).
            For 25 servings, use 1 pan.
            For 50 servings, use 2 pans.
          • Pour boiling broth (2 qt 2 cups 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 140 °F or higher for at least 15 seconds.
          • Remove cooked rice from oven.
            Set aside for step 13.
          • Mushroom sauce: In a large stock pot, add margarine, onions, mushrooms, minced garlic, salt, pepper, and onion powder. Stir constantly until mushrooms are soft over medium-high heat for 3 minutes.
          • Sprinkle flour over mushroom mixture. Stir well. After one minute, turn heat down to down to medium.
          • Add milk, stirring constantly for 2 minutes. Sauce will become creamy and thick in texture. Set aside for step 14.
          • Lightly coat a steam table pan (12” x 20” x 4”) with pan release spray.
            For 25 servings, use 1 pan.
            For 50 servings, use 2 pans.
          • Assemble as follows:
          • First layer: Place 1 gal ½ qt cooked rice (6 lb 11 oz) in each steam table pan.
          • Second layer: Pour 1 qt 3 cups (about 3 lb 12 oz) mushroom sauce over rice in each steam table pan.
          • Third layer: Spread 3 qt 2 cups (about 1 lb) kale evenly on top of mushroom sauce in each steam table pan.
          • Fourth layer: Sprinkle 1 qt (about 1 lb) cheddar cheese evenly over rice mixture.
          • Fifth layer: Sprinkle 2¾ cups (about 9 oz) mozzarella cheese evenly over rice mixture in each steam table pan. Cover pans tightly.
          • Bake:
            Conventional oven: 350 °F for 15-20 minutes.
            Convection oven: 325 °F for 5-10 minutes.
          • Portion:
            Cut each pan 5 x 5 (25 pieces per pan).
          • Serve 1 piece (2” x 3¾” square).

          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: 1piece (2” x 3¾” square) | Calories: 324 | Total Carbohydrate: 58g | Protein: 18g | Total Fat: 8g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 424mg | Potassium: 417mg | Dietary Fiber: 6g | Total Sugars: 3g | Vitamin C: 9mg | Vitamin D: 26IU | Calcium: 250mg | Iron: 5mg | Vitamin A: 181mcg