Brown Rice Pilaf

6 servings

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
Category: Mushrooms | CACFP

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

  1. Preheat oven:
    • Conventional oven: 350 °F.
    • Convection oven: 325 °F.
  2. Place onions, peppers, and garlic in a medium saucepan. Sauté uncovered over medium heat for 2 minutes.
  3. Add salt, pepper, celery salt, mushrooms, and thyme. Continue cooking one additional minute, stirring constantly.
  4. 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.
  5. Place uncooked brown rice in a medium baking dish (9”x13”x 2”).
  6. Pour vegetable mixture over rice. Stir well.
  7. Cover baking dish tightly.
  8. Bake:
    • Conventional oven: 350 °F for 45 minutes.
    • Convection oven: 325 °F for 40 minutes.
  9. Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  10. Remove baking dish from oven.
  11. Combine spinach, cranberries, and parmesan cheese in a large bowl. Sprinkle over cooked rice.
  12. Critical Control Point: Hold at 140 °F or higher until served.
  13. Garnish with parsley.
  14. Serve ½ cup (portion with ½ cup measuring cup or No. 8 scoop).

Recipe notes

Source: Recipes for Healthy Kids: Cookbook for Schools (USDA).

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