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3 from 2 votes

Brown Rice Pilaf USDA Recipe for Schools

Brown Rice Pilaf is a tasty and colorful medley that combines brown rice with bell peppers, spinach, herbs, spices, and dried cranberries.
NSLP/SBP CREDITING INFORMATION
¹⁄2 cup (No. 8 scoop) provides ¹⁄8 cup red/orange vegetable, ¹⁄8 cup dark green vegetable, and 1 oz equivalent grains.
Course: Side Dish
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish
Program Meal Component: Grains, Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Dark Green Vegetable
Meal Service Temperature: Hot
Cooking Method: Boil, Sauté
Season: Fall, Spring
50 Servings
Calories: 150

Ingredients

50 Servings

    Weight

    • 1 lb *Onions, fresh, diced ¹⁄4"
    • 1 lb *Green bell peppers, fresh, diced
    • - - Garlic, minced
    • - - Salt
    • - - Black pepper, ground
    • - - OR
    • - - Ground white pepper
    • - - Celery salt
    • 8 oz *Fresh mushrooms, sliced
    • - - Fresh thyme
    • - - Low-sodium chicken broth
    • 1 lb Canned no-salt-added tomato paste
    • 3 lb 2 oz Brown rice, long-grain, regular, dry parboil
    • 1 lb *Fresh spinach, chopped
    • 10 oz Cranberries, dried
    • 4 oz Parmesan cheese, fresh, shaved
    • - - Parsley, fresh, minced

    Measure

    • 3 cups *Onions, fresh, diced ¹⁄4"
    • 3 cups *Green bell peppers, fresh, diced
    • 1 Tbsp 1 tsp Garlic, minced
    • 1 tsp Salt
    • 1 tsp Black pepper, ground
    • - - OR
    • 1 tsp Ground white pepper
    • 2 tsp Celery salt
    • 2¹⁄2 cups *Fresh mushrooms, sliced
    • 2 tsp Fresh thyme
    • 3 qt Low-sodium chicken broth
    • 1³⁄4 cups (approx. ¹⁄8 No. 10 can) Canned no-salt-added tomato paste
    • 2 qt Brown rice, long-grain, regular, dry, parboil
    • 1 qt 2¹⁄2 cups *Fresh spinach, chopped
    • 2 cups Cranberries, dried
    • 1¹⁄4 cups Parmesan cheese, fresh, shaved
    • ¹⁄4 cup Parsley, fresh, minced

    100 Servings

      Weight

      • 2 lb *Onions, fresh, diced ¼"
      • 2 lb *Green bell peppers, fresh, diced
      • - - Garlic, minced
      • - - Salt
      • - - Black pepper, ground
      • - - OR
      • - - Ground white pepper
      • - - Celery salt
      • 1 lb *Fresh mushrooms, sliced
      • - - Fresh thyme
      • - - Low-sodium chicken broth
      • 2 lb Canned no-salt-added tomato paste
      • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboil
      • 2 lb *Fresh spinach, chopped
      • 1 lb 4 oz Cranberries, dried
      • 8 oz Parmesan cheese, fresh, shaved
      • - - Parsley, fresh, minced

      Measure

      • 1 qt 2 cups *Onions, fresh diced ¼"
      • 1 qt 2 cups *Green bell peppers, fresh, diced
      • 2 Tbsp 2 tsp Garlic. minced
      • 2 tsp Salt
      • 1 tsp Black pepper, ground
      • - - OR
      • 2 tsp Ground white pepper
      • 1 Tbsp 1 tsp Celery salt
      • 1 qt 1 cup *Fresh mushrooms, sliced
      • 1 Tbsp 1 tsp Fresh thyme
      • 1 gal 2 qt Low-sodium chicken broth
      • 3½ cups (approx. ¹⁄4 No. 10 can) Canned no-salt-added tomato paste
      • 1 gal Brown rice, long-grain, regular, dry, parboil

      -

      50 Servings

        Weight

        • 1 lb *Onions, fresh, diced ¹⁄4"
        • 1 lb *Green bell peppers, fresh, diced
        • - - Garlic, minced
        • - - Salt
        • - - Black pepper, ground
        • - - OR
        • - - Ground white pepper
        • - - Celery salt
        • 8 oz *Fresh mushrooms, sliced
        • - - Fresh thyme
        • - - Low-sodium chicken broth
        • 1 lb Canned no-salt-added tomato paste
        • 3 lb 2 oz Brown rice, long-grain, regular, dry parboil
        • 1 lb *Fresh spinach, chopped
        • 10 oz Cranberries, dried
        • 4 oz Parmesan cheese, fresh, shaved
        • - - Parsley, fresh, minced

        Measure

        • 3 cups *Onions, fresh, diced ¹⁄4"
        • 3 cups *Green bell peppers, fresh, diced
        • 1 Tbsp 1 tsp Garlic, minced
        • 1 tsp Salt
        • 1 tsp Black pepper, ground
        • - - OR
        • 1 tsp Ground white pepper
        • 2 tsp Celery salt
        • 2¹⁄2 cups *Fresh mushrooms, sliced
        • 2 tsp Fresh thyme
        • 3 qt Low-sodium chicken broth
        • 1³⁄4 cups (approx. ¹⁄8 No. 10 can) Canned no-salt-added tomato paste
        • 2 qt Brown rice, long-grain, regular, dry, parboil
        • 1 qt 2¹⁄2 cups *Fresh spinach, chopped
        • 2 cups Cranberries, dried
        • 1¹⁄4 cups Parmesan cheese, fresh, shaved
        • ¹⁄4 cup Parsley, fresh, minced

        100 Servings

          Weight

          • 2 lb *Onions, fresh, diced ¼"
          • 2 lb *Green bell peppers, fresh, diced
          • - - Garlic, minced
          • - - Salt
          • - - Black pepper, ground
          • - - OR
          • - - Ground white pepper
          • - - Celery salt
          • 1 lb *Fresh mushrooms, sliced
          • - - Fresh thyme
          • - - Low-sodium chicken broth
          • 2 lb Canned no-salt-added tomato paste
          • 6 lb 4 oz Brown rice, long-grain, regular, dry, parboil
          • 2 lb *Fresh spinach, chopped
          • 1 lb 4 oz Cranberries, dried
          • 8 oz Parmesan cheese, fresh, shaved
          • - - Parsley, fresh, minced

          Measure

          • 1 qt 2 cups *Onions, fresh diced ¼"
          • 1 qt 2 cups *Green bell peppers, fresh, diced
          • 2 Tbsp 2 tsp Garlic. minced
          • 2 tsp Salt
          • 1 tsp Black pepper, ground
          • - - OR
          • 2 tsp Ground white pepper
          • 1 Tbsp 1 tsp Celery salt
          • 1 qt 1 cup *Fresh mushrooms, sliced
          • 1 Tbsp 1 tsp Fresh thyme
          • 1 gal 2 qt Low-sodium chicken broth
          • 3½ cups (approx. ¹⁄4 No. 10 can) Canned no-salt-added tomato paste
          • 1 gal Brown rice, long-grain, regular, dry, parboil

          Instructions

          • Place onions, peppers, and garlic in a food processor. Blend ingredients until minced. Place onion mixture in a medium stock pot uncovered over medium heat for 1 minute.
          • Add salt, pepper, celery salt, mushrooms, and thyme. Continue cooking 1 additional minute, stirring constantly.
          • Add chicken broth and tomato paste to onion mixture. Stir well. Bring to a boil. Reduce heat to low and stir occasionally. Set aside for step 5.
          • Place 1 qt brown rice (1 lb 9 oz) in each steam table pan (12" x 20" x 4").
            For 50 servings, use 2 pans.
            For 100 servings, use 4 pans.
          • Pour 2 qt 1 cup (about 4 lb 10 oz) chicken broth mixture in 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.
          • Remove rice from oven. Set aside for step 9.
          • Combine spinach, cranberries, and parmesan cheese 2¹⁄2 cups in a large bowl. Fold 1 qt 1 cup (about 15 oz) spinach mixture into rice.
          • Critical Control Point: Hold for hot service at 135 °F or higher.
          • Garnish with parsley.
          • 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.

          Nutrition

          Serving: 0¹⁄2 cup (No. 8 scoop) | Calories: 150 | Total Carbohydrate: 29g | Protein: 4g | Total Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 187mg | Potassium: 132mg | Dietary Fiber: 3g | Total Sugars: 6g | Vitamin D: 0IU | Calcium: 44mg | Iron: 1mg