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Orange Rice Pilaf USDA Recipe for Child Care Centers

The combination of brown rice and orange juice with the exotic spice turmeric, creates a truly exciting Orange Rice Pilaf that will be a pleasure to serve.
CACFP CREDITING INFORMATION
¹⁄2 cup (No. 8 scoop) provides ¹⁄8 cup vegetable and 1 oz equivalent grains.
Course: Side Dish
Keyword: Child Care Centers, CACFP
Age Group: Ages 6-18
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: Bake, Boil
Season: Fall, Spring
25 Servings
Calories: 164

Ingredients

25 Servings

    Weight

    • 4 oz *Fresh onions, chopped
    • 4 oz *Fresh green bell peppers, diced
    • 2 oz Garlic, minced
    • - - Canola oil
    • - - Salt
    • - - Ground black or white pepper
    • - - Garlic powder
    • - - Turmeric
    • - - Low-sodium chicken broth
    • 1 lb Canned no-salt-added tomato paste
    • - - Orange juice
    • 15 oz Frozen peas and carrots
    • - - Dried bay leaves
    • 1 lb 9 oz Brown rice, long-grain, regular, dry, parboiled
    • 1 oz Sliced almonds, toasted (optional)

    Measure

    • ³⁄4 cup *Fresh onions, chopped
    • ³⁄4 cup *Fresh green bell peppers, diced
    • 2 Tbsp Garlic, minced
    • 1 Tbsp Canola oil
    • 1¹⁄2 tsp Salt
    • ¹⁄2 tsp Ground black or white pepper
    • 1 tsp Garlic powder
    • 1¹⁄2 tsp Turmeric
    • 2³⁄4 cups Low-sodium chicken broth
    • 1³⁄4 cups (¹⁄8 No. 10 can) Canned no-salt-added tomato paste
    • 2³⁄4 cups Orange juice
    • 3 cups Frozen peas and carrots
    • 2 each Dried bay leaves
    • 1 qt Brown rice, long-grain, regular, dry, parboiled
    • ¹⁄4 cup Sliced almonds, toasted (optional)

    50 Servings

      Weight

      • 8 oz *Fresh onions, chopped
      • 8 oz *Fresh green bell peppers, diced
      • 4 oz Garlic, minced
      • - - Canola oil
      • - - Salt
      • - - Ground black or white pepper
      • - - Garlic powder
      • - - Turmeric
      • - - Low-sodium chicken broth
      • 2 lb Canned no-salt-added tomato paste
      • - - Orange juice
      • 1 lb 14 oz Frozen peas and carrots
      • - - Dried bay leaves
      • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
      • 2 oz Sliced almonds, toasted (optional)

      Measure

      • 1¹⁄2 cups *Fresh onions, chopped
      • 1¹⁄2 cups *Fresh green bell peppers, diced
      • ¹⁄4 cup Garlic, minced
      • 2 Tbsp Canola oil
      • 1 Tbsp Salt
      • 1 tsp Ground black or white pepper
      • 2 tsp Garlic powder
      • 1 Tbsp Turmeric
      • 1 qt 1¹⁄2 cups Low-sodium chicken broth
      • 3¹⁄2 cups (¹⁄4 No. 10 can) Canned no-salt-added tomato paste
      • 1 qt 1¹⁄2 cups Orange juice
      • 1 qt 2 cups Frozen peas and carrots
      • 4 each Dried bay leaves
      • 2 qt Brown rice, long-grain, regular, dry, parboiled
      • ¹⁄2 cup Sliced almonds, toasted (optional)

      -

      25 Servings

        Weight

        • 4 oz *Fresh onions, chopped
        • 4 oz *Fresh green bell peppers, diced
        • 2 oz Garlic, minced
        • - - Canola oil
        • - - Salt
        • - - Ground black or white pepper
        • - - Garlic powder
        • - - Turmeric
        • - - Low-sodium chicken broth
        • 1 lb Canned no-salt-added tomato paste
        • - - Orange juice
        • 15 oz Frozen peas and carrots
        • - - Dried bay leaves
        • 1 lb 9 oz Brown rice, long-grain, regular, dry, parboiled
        • 1 oz Sliced almonds, toasted (optional)

        Measure

        • ³⁄4 cup *Fresh onions, chopped
        • ³⁄4 cup *Fresh green bell peppers, diced
        • 2 Tbsp Garlic, minced
        • 1 Tbsp Canola oil
        • 1¹⁄2 tsp Salt
        • ¹⁄2 tsp Ground black or white pepper
        • 1 tsp Garlic powder
        • 1¹⁄2 tsp Turmeric
        • 2³⁄4 cups Low-sodium chicken broth
        • 1³⁄4 cups (¹⁄8 No. 10 can) Canned no-salt-added tomato paste
        • 2³⁄4 cups Orange juice
        • 3 cups Frozen peas and carrots
        • 2 each Dried bay leaves
        • 1 qt Brown rice, long-grain, regular, dry, parboiled
        • ¹⁄4 cup Sliced almonds, toasted (optional)

        50 Servings

          Weight

          • 8 oz *Fresh onions, chopped
          • 8 oz *Fresh green bell peppers, diced
          • 4 oz Garlic, minced
          • - - Canola oil
          • - - Salt
          • - - Ground black or white pepper
          • - - Garlic powder
          • - - Turmeric
          • - - Low-sodium chicken broth
          • 2 lb Canned no-salt-added tomato paste
          • - - Orange juice
          • 1 lb 14 oz Frozen peas and carrots
          • - - Dried bay leaves
          • 3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled
          • 2 oz Sliced almonds, toasted (optional)

          Measure

          • 1¹⁄2 cups *Fresh onions, chopped
          • 1¹⁄2 cups *Fresh green bell peppers, diced
          • ¹⁄4 cup Garlic, minced
          • 2 Tbsp Canola oil
          • 1 Tbsp Salt
          • 1 tsp Ground black or white pepper
          • 2 tsp Garlic powder
          • 1 Tbsp Turmeric
          • 1 qt 1¹⁄2 cups Low-sodium chicken broth
          • 3¹⁄2 cups (¹⁄4 No. 10 can) Canned no-salt-added tomato paste
          • 1 qt 1¹⁄2 cups Orange juice
          • 1 qt 2 cups Frozen peas and carrots
          • 4 each Dried bay leaves
          • 2 qt Brown rice, long-grain, regular, dry, parboiled
          • ¹⁄2 cup Sliced almonds, toasted (optional)

          Instructions

          • Place onions, peppers, and garlic in a food processor. Blend ingredients until minced.
          • Heat oil in a medium stock pot. Add onion mixture. Cook uncovered over medium heat for 2 minutes.
          • Add salt, pepper, garlic, and turmeric. Continue cooking one additional minute, stirring constantly.
          • Add chicken broth, tomato paste, orange juice, peas and carrots, and bay leaves to onion mixture. Bring to a boil. Reduce heat to low and stir occasionally. Set aside for step 6.
          • Place 1 qt brown rice (1 lb 9 oz) in each steam table pan (12" x 20" x 4").
            For 25 servings, use 1 pan.
            For 50 servings, use 2 pans.
          • Pour 2 qt (about 4 lb) chicken broth mixture into each steam table pan. Stir. Cover pans tightly.
          • Bake:
            Conventional oven: 350 °F for 45 minutes.
            Convection oven: 350 °F for 40 minutes.
          • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
          • Critical Control Point: Hold for hot service at 140 °F or higher.
          • Garnish with almonds (optional).
          • Portion with No. 8 scoop (¹⁄2 cup).

          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: 0¹⁄2 cup (No. 8 scoop). | Calories: 164 | Total Carbohydrate: 32g | Protein: 4g | Total Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 175mg | Potassium: 325mg | Dietary Fiber: 4g | Total Sugars: 6g | Calcium: 21mg | Iron: 1mg