Rice Vegetable Casserole
6 servings
For 25 & 50 servings, see Recipe notes below.
CACFP Home Childcare Crediting Information
One 2” x 3 ¾” piece provides:
- ½ cup vegetable (⅛ cup dark green vegetable, ⅜ cup other vegetable), 1 oz equivalent meat alternate, and 1 oz equivalent grains.
Ingredients
Rice Vegetable Casserole
| 2 cups Low-sodium chicken broth |
| 1 cup or 7 oz Brown rice, uncooked, long-grain, regular, dry, parboil |
| 1 Tbsp Margarine, trans fat-free ¾ cup or 5 oz Fresh onions, diced |
| ¾ cup or 5 oz Fresh onions, diced |
| 3 cups or 5 oz Fresh mushrooms, sliced |
| 1 tsp Garlic, minced |
| ¼ tsp Salt |
| ¼ tsp Ground black pepper |
| ¼ tsp Onion powder |
| 1 Tbsp and 1 tsp Whole-wheat flour |
| ¾ cup or 6 oz Low-fat (1%) milk |
| 1 qt or 4 oz Fresh kale, finely chopped |
| 1 cup or 4 oz Low-fat cheddar cheese, shredded |
| ¾ cup or 3 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded |
Rice Vegetable Casserole Directions
- Preheat oven:
- Conventional oven: 350 °F.
- Convection oven: 325 °F.
- Pour broth in a medium saucepan and bring to a boil.
- Place brown rice in a small baking dish (8” x 8” x 2”).
- Pour boiling broth over brown rice. Stir. Cover baking dish tightly.
- Bake:
- Conventional oven: 350 °F for 40 minutes.
- Convection oven: 325 °F for 40 minutes.
- Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
- Remove cooked rice from oven. Set aside for step 14.
- Mushroom sauce: In a medium non-stick saucepan, add margarine, onions, mushrooms, minced garlic, salt, pepper, and onion powder. Stir constantly over medium high heat until mushrooms are soft for about 3 minutes.
- Sprinkle flour over mushroom mixture. Stir well. After one minute, turn down to medium low heat.
- Add milk, stirring constantly until smooth. Sauce will become creamy and thick in texture. Remove and set aside for step 15.
- Combine cheese together in a small bowl, set aside for step 17.
- Lightly coat a baking dish (9” x 9”) with pan release spray.
- Assemble as follows:
- First layer: Place cooked rice in baking dish.
- Second layer: Pour mushroom sauce over rice.
- Third layer: Add kale.
- Fourth layer: Sprinkle 1 cup cheese evenly over rice mixture.
- Cover pan tightly.
- Bake:
- Conventional oven: 350 °F for 15-20 minutes.
- Convection oven: 325 °F for 5-10 minutes.
- Cut each pan into 6 pieces (2” x 3 ¾").
- Critical Control Point: Hold at 140 °F or higher until served.
- Serve one – 2” x 3 ¾" piece.
Notes
Source: Recipes for Healthy Kids: Cookbook for Schools (USDA).
