Ingredients
| Ingredient | Weight | Measure | Issue |
| 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 | |
| CELERY,FRESH,SLICED,PRECUT | 2 lbs | ||
| VEGETABLE BROTH | 6 gal | ||
| PEPPER,BLACK,GROUND | 1/4 oz | 1 tbsp | |
| RICE,JASMINE | 4 lbs |
Method
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.
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.
Nutrition
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
| 70 cal | 14 g | 2 g | 1 g | 0 mg | 285 mg | 30 mg |
Portion
8 Ounces
Yield
100