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Brown Rice Pilaf USDA Recipe for Family Child Care

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 Home Childcare Crediting Information
One cup (½ cup measuring cup or No. 8 scoop) provides ¼ cup vegetable (¼ cup red/orange vegetable) and 1 oz equivalent grains.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Side Dish, vegetarian
Keyword: Recipes for Home
Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
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
6 Servings
Calories: 195

Ingredients

  • ¼ cup or 2 oz Fresh onions, diced
  • ¼ cup or 2 oz Fresh green bell peppers, diced
  • ½ tsp Garlic, minced
  • ¼ tsp Salt
  • Pinch or ⅛ tsp Ground black pepper
  • - - OR
  • Pinch or ⅛ tsp Ground white pepper
  • ¼ tsp Celery salt
  • 1 cup or 2 oz Fresh mushrooms, sliced
  • ¼ tsp Fresh thyme
  • 3 cups Low-sodium chicken broth
  • ½ cup or 4 oz Canned no-salt-added tomato paste
  • 1⅛ cups or 7 oz Brown rice, uncooked, long-grain, regular, dry, parboil
  • 2 cups 2 oz Fresh spinach, chopped
  • ¼ cup or 1½ oz Dried cranberries
  • ⅛ cup or ½ oz Fresh Parmesan cheese, shaved
  • 1½ tsp Fresh parsley, minced

-

  • ¼ cup or 2 oz Fresh onions, diced
  • ¼ cup or 2 oz Fresh green bell peppers, diced
  • ½ tsp Garlic, minced
  • ¼ tsp Salt
  • Pinch or ⅛ tsp Ground black pepper
  • - - OR
  • Pinch or ⅛ tsp Ground white pepper
  • ¼ tsp Celery salt
  • 1 cup or 2 oz Fresh mushrooms, sliced
  • ¼ tsp Fresh thyme
  • 3 cups Low-sodium chicken broth
  • ½ cup or 4 oz Canned no-salt-added tomato paste
  • 1⅛ cups or 7 oz Brown rice, uncooked, long-grain, regular, dry, parboil
  • 2 cups 2 oz Fresh spinach, chopped
  • ¼ cup or 1½ oz Dried cranberries
  • ⅛ cup or ½ oz Fresh Parmesan cheese, shaved
  • 1½ tsp Fresh parsley, minced

Instructions

  • Preheat oven:
    Conventional oven: 350 °F.
    Convection oven: 325 °F.
  • Place onions, peppers, and garlic in a medium saucepan. Sauté uncovered 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 vegetable mixture. Stir well. Bring mixture to a boil and reduce heat to low and simmer for 2 minutes.
  • Place uncooked brown rice in a medium baking dish (9” x 13” x 2”).
  • Pour vegetable mixture over rice. Stir well.
  • Cover baking dish 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 baking dish from oven.
  • Combine spinach, cranberries, and parmesan cheese in a large bowl. Sprinkle over cooked rice.
  • Critical Control Point: Hold at 140 °F or higher until served.
  • Garnish with parsley.
  • Serve ½ cup (portion with ½ cup measuring cup or No. 8 scoop).

Nutrition

Serving: 0½ cup (No. 8 scoop) | Calories: 195 | Total Carbohydrate: 42g | Protein: 8g | Total Fat: 3g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 248mg | Potassium: 462mg | Dietary Fiber: 5g | Total Sugars: 8g | Vitamin C: 21mg | Vitamin D: 1IU | Calcium: 90mg | Iron: 5mg | Vitamin A: 89mcg