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Wild Rice Pilaf State(Minnesota) Child Nutrition Agency Developed Recipe

A flavorful blend of wild and brown rice.
NSLP/SBP CREDITING INFORMATION
½ cup (No. 8 scoop or 4 oz spoodle) provides ¾ oz equivalent grains
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Minnesota Department of Education
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Main Course
Keyword: TNTG state recipes
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch
Conventional Meal Category: Side Dish
Program Meal Component: Grains
Meal Service Temperature: Hot
Cooking Method: Boil
Season: Summer, Fall, Spring, Winter
50 Servings
Calories: 113

Ingredients

50 Servings

    Weight

    • 5 oz Wild rice, raw
    • - - Water, hot
    • 2 lb 8 oz Rice, brown, long grain, parboiled
    • - - Water, hot
    • - - Parsley flakes
    • - - Garlic powder
    • - - Onion powder
    • - - Onion, dehydrated flakes
    • - - Base, chicken flavored, low sodium

    Measure

    • 1 ¾ cup 1 Tbsp Wild rice, raw
    • 3 ½ cups 2 Tbsp Water, hot
    • - - Rice, brown, long grain, parboiled
    • 1 qt 1 ½ cups Water, hot
    • 3 Tbsp 1 ¾ tsp Parsley flakes
    • 1 Tbsp 2 ½ tsp Garlic powder
    • 1 Tbsp 2 ½ tsp Onion powder
    • 3 Tbsp 1 ¾ tsp Onion, dehydrated flakes
    • 1 Tbsp 1 tsp Base, chicken flavored, low sodium

    100 Servings

      Weight

      • 10 oz Wild rice, raw
      • - - Water, hot
      • 5 lb Rice, brown, long grain, parboiled
      • - - Water, hot
      • - - Parsley flakes
      • - - Garlic powder
      • - - Onion powder
      • - - Onion, dehydrated flakes
      • - - Base, chicken flavored, low sodium

      Measure

      • 3 ½ cups 2 Tbsp Wild rice, raw
      • 1 qt 3 ¼ cups Water, hot
      • - - Rice, brown, long grain, parboiled
      • 2 qt 3 cups Water, hot
      • ⅓ cup 1 Tbsp 2 ½ tsp Parsley flakes
      • 3 Tbsp 2 tsp Garlic powder
      • 3 Tbsp 2 tsp Onion powder
      • ⅓ cup 1 Tbsp 2 ½ tsp Onion, dehydrated flakes
      • 3 Tbsp 2 tsp Base, chicken flavored, low sodium

      -

      50 Servings

        Weight

        • 5 oz Wild rice, raw
        • - - Water, hot
        • 2 lb 8 oz Rice, brown, long grain, parboiled
        • - - Water, hot
        • - - Parsley flakes
        • - - Garlic powder
        • - - Onion powder
        • - - Onion, dehydrated flakes
        • - - Base, chicken flavored, low sodium

        Measure

        • 1 ¾ cup 1 Tbsp Wild rice, raw
        • 3 ½ cups 2 Tbsp Water, hot
        • - - Rice, brown, long grain, parboiled
        • 1 qt 1 ½ cups Water, hot
        • 3 Tbsp 1 ¾ tsp Parsley flakes
        • 1 Tbsp 2 ½ tsp Garlic powder
        • 1 Tbsp 2 ½ tsp Onion powder
        • 3 Tbsp 1 ¾ tsp Onion, dehydrated flakes
        • 1 Tbsp 1 tsp Base, chicken flavored, low sodium

        100 Servings

          Weight

          • 10 oz Wild rice, raw
          • - - Water, hot
          • 5 lb Rice, brown, long grain, parboiled
          • - - Water, hot
          • - - Parsley flakes
          • - - Garlic powder
          • - - Onion powder
          • - - Onion, dehydrated flakes
          • - - Base, chicken flavored, low sodium

          Measure

          • 3 ½ cups 2 Tbsp Wild rice, raw
          • 1 qt 3 ¼ cups Water, hot
          • - - Rice, brown, long grain, parboiled
          • 2 qt 3 cups Water, hot
          • ⅓ cup 1 Tbsp 2 ½ tsp Parsley flakes
          • 3 Tbsp 2 tsp Garlic powder
          • 3 Tbsp 2 tsp Onion powder
          • ⅓ cup 1 Tbsp 2 ½ tsp Onion, dehydrated flakes
          • 3 Tbsp 2 tsp Base, chicken flavored, low sodium

          Instructions

          • Take rice out of dry storage at 50-70 ºF.
          • Oven Method: Preheat oven to 350 ºF. Using 2 fullsize 4” deep steamtable pans, place half the wild rice and half the water in each pan sprayed with food release. Cover and bake for 20-25 minutes.
            Steamer Method: Preheat steamer. Combine wild rice and water in 2-4” deep steamtable pan sprayed with food release. Steam for 15 minutes.
          • Oven Method: Add brown rice, hot water, chicken base, garlic powder, onion powder, dehydrated onions, and parsley flakes to the wild rice. Stir until blended, cover and bake for 45-55 minutes or until water is absorbed, checking for the tenderness of the rice at the 30-minute mark (assess the water amount because the oven method may require more water than the steamer method).
            Steamer Method: Add brown rice, chicken base, hot water, garlic powder, onion powder, dehydrated onions, and parsley flakes to wild rice. Stir, do not cover, and steam for approximately 30 minutes. Check the tenderness of the rice and temperature at the 20-minute mark. Return to steam until water is absorbed and rice is tender.
            Critical Control Point: Heat to 135 ºF or higher for at least 15 seconds.
            Hold for hot service at 135 ºF or higher.
            Serve using a No. 8 scoop or a 4 oz spoodle for ½ cup portion.

          Video

          Notes

          The moisture content of rice varies with age. When properly cooked, there should be a trace amount of water at the bottom of the pan, under the rice. This will be absorbed.
          If water and rice are combined and allowed to set, it will shorten cooking time and require more water.
          The cooking time will vary depending on the method used (oven or steamer).
          Cooking Process #2: Same Day Service. 

          Nutrition

          Serving: 0½ cup (#8 scoop or 4 oz spoodle) | Calories: 113 | Total Carbohydrate: 23g | Protein: 3.5g | Total Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 39mg | Dietary Fiber: 2g | Total Sugars: 0g | Calcium: 13.8mg | Iron: 1.2mg