Jazzy Rice
By Wendy M. and Libby P. from Millbridge Elementary School, China Grove, North Carolina.
Description
Jazzy rice is a tasty creation of whole grain rice and whole grain spaghetti, seasoned with broth and spices to create a healthy and delicious bread serving. This rice doesn’t need any gravy to become a kid favorite. Jazzy rice holds up well on the serving line and complements many entrees.
Nutrition Facts
Serving size: 1/2 cup
| Calories | 137 |
| From Fat | 18% |
| From Saturated Fat | 0.86% |
| From Sugar | 0% |
| Sodium | 368mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Brown rice,parboiled | 6 oz | 3 lb 2 oz |
| Pasta,100% whole wheat spaghetti | 3/4 oz | 6.25 oz |
| Chicken broth, from dry base | 1.5 cups | 3.125 qt |
| Oil,canola | 1/2 tsp | 0.33 cup |
| Onions,raw,chopped | 3 tbl | 1.5 cup |
| Parsley,dry | 2 1/4 tsp | 1/3cup+1 tbl |
| Garlic powder | 1 1/8 tsp | 3tbl+1/2tsp |
| Salt,table | 3/8 tsp | 1tbl+1/2tsp |
| Thyme,ground | 1/8 tsp | 1 tsp |
Preparation
Do not rinse brown rice.
Place 1 lb 9 oz of rice and 3.1 oz of broked dried spaghetti noodles (break into 1/2 - 1 inch pieces) in each steamtable pan, (12" X 20" X 2 1/2"). For 50 servings, use 2 pans.
Using hot water for the chicken stock, mix thorough and pour 1 1/2 qt +1/2 cup per steamtable pan.
Add 3 tbl of oil and 3/4 cup of diced onion per steamtable pan.
In a small bowl, mix dried parsley, powdered garlic, salt and thyme until well combined. Add 5 tbl + 1 1/2 tsp of dry spice mixture per steamtable pan and thoroughly mix into rice mixture.
Cover pans tightly.
Cook: Conventional oven 350° for approximately 40 minutes or until dry. Convection oven 325° for approximately 35 minutes or until dry. Steamer approximately 35 minutes or until dry.
CCP: Heat to 165 degrees or higher for at least 15 seconds.
CCP: Hold at 135 degrees or higher.
For six servings:
Mix all ingredients in a 1-2 quart baking dish. Bake until all water is absorbed by rice.
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