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Rice Vegetable Casserole USDA Recipe for Child Care Centers

Brown rice, kale, chicken broth, whole-wheat flour, and spices are combined, then topped with cheese, and baked.
CACFP CREDITING INFORMATION
1 piece provides 1 oz equivalent meat alternate, ¹⁄4 cup vegetable, and 1 oz equivalent grains.
Course: Main Course
Keyword: Child Care Centers, CACFP
Age Group: Ages 3-5, 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, Meat Alternates
Vegetable Subgroup: Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake, Boil
Season: Fall, Spring, Winter
25 Servings
Calories: 220

Ingredients

25 Servings

    Weight

    • - - Chicken broth, low-sodium
    • 1 lb 11 oz Brown rice, long-grain, regular, dry parboil
    • 2 oz Margarine, trans-fat free
    • 10 oz *Onions, fresh, diced
    • 1 lb *Mushrooms, fresh, sliced
    • - - Garlic, minced
    • - - Salt
    • - - Black or white pepper, ground
    • - - Onion powder
    • 2 oz Flour, whole-wheat
    • - - Milk, low-fat (1%)
    • 14 oz *Kale, fresh, chopped
    • 1 lb Cheddar cheese, low-fat, shredded
    • 9 oz Mozzarella cheese, low-fat, low-moisture, part-skim, shredded

    Measure

    • 1 qt 1 cup Chicken broth, low-sodium
    • 1 qt ⅓ cup Brown rice, long-grain, regular, dry parboil
    • ¼ cup Margarine, trans-fat free
    • 2 cups *Onions, fresh, diced
    • 1 qt ⅔ cups *Mushrooms, fresh, sliced
    • 1 Tbsp Garlic, minced
    • 1½ tsp Salt
    • ½ tsp Black or white pepper, ground
    • ½ tsp Onion powder
    • 2¼ cups Flour, whole-wheat
    • 3 cups Milk, low-fat (1%)
    • 1 gal 2 qt 2 cups *Kale, fresh, chopped
    • 1 qt Cheddar cheese, low-fat, shredded
    • 2¾ cups Mozzarella cheese, low-fat, low-moisture, part-skim, shredded

    50 Servings

      Weight

      • - - Chicken broth, low-sodium
      • 3 lb 6 oz Brown rice, long-grain, regular, dry parboil
      • 4 oz Margarine, trans-fat free
      • 1 lb 4 oz *Onions, fresh, diced
      • 2 lb *Mushrooms
      • - - Garlic, minced
      • - - Salt
      • - - Black or white pepper, ground
      • - - Onion powder
      • 4 oz Flour, whole-wheat
      • - - Milk, low-fat (1%)
      • 1 lb 12 oz *Kale, fresh, chopped
      • 2 lb Cheddar cheese, low-fat, shredded
      • 1 lb 2 oz Mozzarella cheese, low-fat, low-moisture, part-skim, shredded

      Measure

      • 2 qt 2 cups Chicken broth, low-sodium
      • 2 qt ⅔ cup Brown rice, long-grain, regular, dry parboil
      • ½ cup Margarine, trans-fat free
      • 1 qt *Onions, fresh, diced
      • 2 qt 1⅓ cups *Mushrooms, fresh, sliced
      • 2 Tbsp Garlic, minced
      • 1 Tbsp Salt
      • 1 tsp Black or white pepper, ground
      • 1 tsp Onion powder
      • 1 qt ½ cup Flour, whole-wheat
      • 1 qt 2 cups Milk, low-fat (1%)
      • 3 gal 1 qt *Kale, fresh, chopped
      • 2 qt Cheddar, cheese, low-fat, shredded
      • 1 qt 1½ cups Mozzarella cheese, low-fat, low-moisture, part-skim, shredded

      -

      25 Servings

        Weight

        • - - Chicken broth, low-sodium
        • 1 lb 11 oz Brown rice, long-grain, regular, dry parboil
        • 2 oz Margarine, trans-fat free
        • 10 oz *Onions, fresh, diced
        • 1 lb *Mushrooms, fresh, sliced
        • - - Garlic, minced
        • - - Salt
        • - - Black or white pepper, ground
        • - - Onion powder
        • 2 oz Flour, whole-wheat
        • - - Milk, low-fat (1%)
        • 14 oz *Kale, fresh, chopped
        • 1 lb Cheddar cheese, low-fat, shredded
        • 9 oz Mozzarella cheese, low-fat, low-moisture, part-skim, shredded

        Measure

        • 1 qt 1 cup Chicken broth, low-sodium
        • 1 qt ⅓ cup Brown rice, long-grain, regular, dry parboil
        • ¼ cup Margarine, trans-fat free
        • 2 cups *Onions, fresh, diced
        • 1 qt ⅔ cups *Mushrooms, fresh, sliced
        • 1 Tbsp Garlic, minced
        • 1½ tsp Salt
        • ½ tsp Black or white pepper, ground
        • ½ tsp Onion powder
        • 2¼ cups Flour, whole-wheat
        • 3 cups Milk, low-fat (1%)
        • 1 gal 2 qt 2 cups *Kale, fresh, chopped
        • 1 qt Cheddar cheese, low-fat, shredded
        • 2¾ cups Mozzarella cheese, low-fat, low-moisture, part-skim, shredded

        50 Servings

          Weight

          • - - Chicken broth, low-sodium
          • 3 lb 6 oz Brown rice, long-grain, regular, dry parboil
          • 4 oz Margarine, trans-fat free
          • 1 lb 4 oz *Onions, fresh, diced
          • 2 lb *Mushrooms
          • - - Garlic, minced
          • - - Salt
          • - - Black or white pepper, ground
          • - - Onion powder
          • 4 oz Flour, whole-wheat
          • - - Milk, low-fat (1%)
          • 1 lb 12 oz *Kale, fresh, chopped
          • 2 lb Cheddar cheese, low-fat, shredded
          • 1 lb 2 oz Mozzarella cheese, low-fat, low-moisture, part-skim, shredded

          Measure

          • 2 qt 2 cups Chicken broth, low-sodium
          • 2 qt ⅔ cup Brown rice, long-grain, regular, dry parboil
          • ½ cup Margarine, trans-fat free
          • 1 qt *Onions, fresh, diced
          • 2 qt 1⅓ cups *Mushrooms, fresh, sliced
          • 2 Tbsp Garlic, minced
          • 1 Tbsp Salt
          • 1 tsp Black or white pepper, ground
          • 1 tsp Onion powder
          • 1 qt ½ cup Flour, whole-wheat
          • 1 qt 2 cups Milk, low-fat (1%)
          • 3 gal 1 qt *Kale, fresh, chopped
          • 2 qt Cheddar, cheese, low-fat, shredded
          • 1 qt 1½ cups Mozzarella cheese, low-fat, low-moisture, part-skim, shredded

          Instructions

          • Boil broth.
          • Place 1 qt ¹⁄3 cup brown rice (1 lb 11 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 (1 qt 1 cup 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 165 °F or higher for at least 15 seconds.
          • Remove cooked rice from oven. Set aside for step 12.
          • Cream of mushroom sauce: In a large stock pot, add margarine, onions, mushrooms, minced garlic, salt, pepper, and onion powder. Stir constantly until mushrooms are soft.
          • Sprinkle flour over mushroom mixture. Stir well. After 1 minute, turn down to medium heat.
          • Add milk stirring constantly. Sauce will become creamy and thick in texture.
            Set aside for step 13.
          • Assembly:
          • 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.
          • First layer: Place 2 qt 2 cup cooked rice (4 lb) in each steam table pan.
          • Second layer: Pour 1 qt 1¹⁄2 cup (about 3 lb) cream of mushroom sauce over rice.
          • Third layer: Fold in 1 gal 2 qt 2 cup (about 14 oz) kale.
          • Fourth layer: Sprinkle 1 qt (about 1 lb) cheese evenly over rice mixture.
          • Fifth layer: Sprinkle 2³⁄4 cup (about 9 oz) cheese evenly over rice mixture. Cover pans tightly.
          • Bake:
            Conventional oven: 350 °F for 15–20 minutes.
            Convection oven: 325 °F for 5–10 minutes.
          • Critical Control Point: Hold for hot service at 135 °F or higher.
          • Portion: Cut each pan 5 x 5 (25 pieces per pan).
            Serve 1 piece (about 2" x 3³⁄4") 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 | Calories: 220 | Total Carbohydrate: 34g | Protein: 14g | Total Fat: 6g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 430mg | Potassium: 278mg | Dietary Fiber: 3g | Total Sugars: 3g | Vitamin D: 16IU | Calcium: 225mg | Iron: 3mg