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Brown Rice Pilaf
6 servings
For 25 & 50 servings, see Recipe notes below.
CACFP Home Childcare Crediting Information
One cup (½ cup measuring cup or No. 8 scoop) provides:
- ¼ cup vegetable (¼ cup red/orange vegetable) and 1 oz equivalent grains
Ingredients
Brown Rice Pilaf
| ¼ cup or 2 oz Fresh onions, diced |
| ¼ cup or 2 oz Fresh green bell peppers, diced |
| ½ tsp Garlic, minced |
| ¼ tsp Salt |
| Pinch or ⅛ tsp Ground black pepper OR Ground white pepper |
| ¼ tsp Celery salt |
| 1 cup or 2 oz Fresh mushrooms, sliced |
| ¼ tsp Fresh thyme |
| 3 cups Low-sodium chicken broth |
| ½ cup or 4 oz Canned no-salt-added tomato paste |
| 1 ⅛ cups or 7 oz Brown rice, uncooked, long-grain, regular, dry, parboil |
| 2 cups or 2 oz Fresh spinach, chopped |
| ¼ cup or 1 ½ oz Dried cranberries |
| ⅛ cup or ½ oz Fresh Parmesan cheese, shaved |
| 1 ½ tsp Fresh parsley, minced |
Brown Rice Pilaf Directions
- Preheat oven:
- Conventional oven: 350 °F.
- Convection oven: 325 °F.
- Place onions, peppers, and garlic in a medium saucepan. Sauté uncovered over medium heat for 2 minutes.
- Add salt, pepper, celery salt, mushrooms, and thyme. Continue cooking one additional minute, stirring constantly.
- Add chicken broth and tomato paste to vegetable mixture. Stir well. Bring mixture to a boil and reduce heat to low and simmer for 2 minutes.
- Place uncooked brown rice in a medium baking dish (9”x13”x 2”).
- Pour vegetable mixture over rice. Stir well.
- Cover baking dish tightly.
- Bake:
- Conventional oven: 350 °F for 45 minutes.
- Convection oven: 325 °F for 40 minutes.
- Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
- Remove baking dish from oven.
- Combine spinach, cranberries, and parmesan cheese in a large bowl. Sprinkle over cooked rice.
- Critical Control Point: Hold at 140 °F or higher until served.
- Garnish with parsley.
- Serve ½ cup (portion with ½ cup measuring cup or No. 8 scoop).
Notes
Source: Recipes for Healthy Kids: Cookbook for Schools (USDA).
