Rice Vegetable Casserole USDA Recipe for Family Child Care

No ratings yet

Rice Vegetable Casserole USDA Recipe for Family Child Care

Everyone will ask for more Rice Vegetable Casserole! It is a delicious blend of kale, brown rice and seasoned vegetables topped with melted cheese.

CACFP Home Childcare Crediting Information

One 2” x 3¾” piece provides ½ cup vegetable (⅛ cup dark green vegetable, ⅜ cup other vegetable), 1 oz equivalent meat alternate, and 1 oz equivalent grains.

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course, vegetarian

Keyword: Recipes for Home, Home

Age Group: Ages 3-5, Ages 6-18

Serving Size: 6

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

6 Servings

Calories: 251

Ingredients

2 cups Low-sodium chicken broth
1 cup or 7 oz Brown rice, uncooked, long-grain, regular, dry, parboil
1 Tbsp Margarine, trans fat-free
¾ cup or 5 oz Fresh onions, diced
3 cups or 5 oz Fresh mushrooms, sliced
1 tsp Garlic, minced
¼ tsp Salt
¼ tsp Ground black pepper
¼ tsp Onion powder
1 Tbsp 1 tsp Whole-wheat flour
¾ cup or 6 oz Low-fat (1%) milk
1 qt or 4 oz Fresh kale, finely chopped
1 cup or 4 oz Low-fat cheddar cheese, shredded
¾ cup or 3 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

-

2 cups Low-sodium chicken broth
1 cup or 7 oz Brown rice, uncooked, long-grain, regular, dry, parboil
1 Tbsp Margarine, trans fat-free
¾ cup or 5 oz Fresh onions, diced
3 cups or 5 oz Fresh mushrooms, sliced
1 tsp Garlic, minced
¼ tsp Salt
¼ tsp Ground black pepper
¼ tsp Onion powder
1 Tbsp 1 tsp Whole-wheat flour
¾ cup or 6 oz Low-fat (1%) milk
1 qt or 4 oz Fresh kale, finely chopped
1 cup or 4 oz Low-fat cheddar cheese, shredded
¾ cup or 3 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

Instructions

Preheat oven:
Conventional oven: 350 °F.
Convection oven: 325 °F.
Pour broth in a medium saucepan and bring to a boil.
Place brown rice in a small baking dish (8” x 8” x 2”).
Pour boiling broth over brown rice. Stir. Cover baking dish 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 14.
Mushroom sauce:
In a medium non-stick saucepan, add margarine, onions, mushrooms, minced garlic, salt, pepper, and onion powder. Stir constantly over medium high heat until mushrooms are soft for about 3 minutes.
Sprinkle flour over mushroom mixture. Stir well. After one minute, turn down to medium low heat.
Add milk, stirring constantly until smooth. Sauce will become creamy and thick in texture. Remove and set aside for step 15.
Combine cheese together in a small bowl, set aside for step 17.
Lightly coat a baking dish (9” x 9”) with pan release spray.
Assemble as follows:
a. First layer: Place cooked rice in baking dish.
b. Second layer: Pour mushroom sauce over rice.
c. Third layer: Add kale.
d. Fourth layer: Sprinkle 1 cup cheese evenly over rice mixture.
Cover pan tightly.
Bake:
Conventional oven: 350 °F for 15-20 minutes.
Convection oven: 325 °F for 5-10 minutes.
Cut each pan into 6 pieces (2” x 3¾").
Critical Control Point: Hold at 140°F or higher until served.
Serve one – 2” x 3¾" piece.

Nutrition