|COOKING SPRAY,NONSTICK||2 oz||1/4 cup 1/3 tbsp|
|ONIONS,FRESH,CHOPPED,PRECUT||5 lbs||1 gal 7/8 qts|
|CARROTS,FRESH,CHOPPED,PRECUT||12 lbs||2 gal 2-5/8 qts|
|VEGETABLE BROTH||6 gal|
|PEPPER,BLACK,GROUND||1/4 oz||1 tbsp|
1 Spray steam-jacketed kettle with non-stick cooking spray.
2 Add onions, celery and carrots. Cook 10 minutes, stirring frequently.
3 Prepare vegetable broth according to manufacturer’s instructions. Add to onions, celery, and carrots. Add black pepper. Bring to a
boil. Add rice.
4 Simmer 30 minutes. Stir vigorously with a wire whip to break up rice. CCP: Internal temperature must reach 165 F. for 15
seconds. CCP: Hold for service at 140 F. or higher.
|70 cal||14 g||2 g||1 g||0 mg||285 mg||30 mg|