Curried Rice Bake

Portion Size: 1 cup
Open Recipe PDFEmail Recipe PDF
Curried Rice Bake

DIRECTIONS

  1. Preheat oven to 375°F.
  2. Use 2 each 12" x 20" x 4" pans for 50 servings and 4 pans for 100 servings. Divide vegetables and oil evenly among pans and toss together. Roast at 375°F. for 15-20 minutes until vegetables are tender.
  3. Divide remaining ingredients evenly among pans and mix together.
  4. Cover pans and bake for 1 hour 30 minutes, or until rice is cooked. Stir rice mixture and then hold at 140°F. until service.
  5. Portion a 1 cup (2 #8 scoops) serving.

INGREDIENT

Carrots, shredded

50 SERVINGS

MEASURE: 3 c.
WEIGHT: 12 oz.

100 SERVINGS

MEASURE: 1 qt. 2 c.
WEIGHT: 1 lb. 8 oz.

INGREDIENT

Celery, diced

50 SERVINGS

MEASURE: 1 c. 2 oz.
WEIGHT: 6 oz.

100 SERVINGS

MEASURE: 2 c. 4 oz.
WEIGHT: 12 oz.

INGREDIENT

Onions, chopped

50 SERVINGS

MEASURE: 2 c. 4 oz.
WEIGHT: 10 oz.

100 SERVINGS

MEASURE: 1 qt. 1 c.
WEIGHT: 1 lb. 4 oz.

INGREDIENT

Vegetable oil

50 SERVINGS

MEASURE: 5 oz.
WEIGHT:

100 SERVINGS

MEASURE: 1 c. 2 oz.
WEIGHT:

INGREDIENT

Curry powder

50 SERVINGS

MEASURE: 1/2 c. 2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 1 1/4 c.
WEIGHT:

INGREDIENT

Garlic, granulated

50 SERVINGS

MEASURE: 1/4 c. 1 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 1/2 c. 2 tbsp.
WEIGHT:

INGREDIENT

Pepper, black

50 SERVINGS

MEASURE: 1 tbsp. 1 tsp.
WEIGHT:

100 SERVINGS

MEASURE: 2 tbsp. 2 tsp.
WEIGHT:

INGREDIENT

Savory Turkey Crumbles FC, #6401-40, thawed

50 SERVINGS

MEASURE:
WEIGHT: 7 lbs. 8 oz.

100 SERVINGS

MEASURE:
WEIGHT: 15 lbs.

INGREDIENT

Brown rice, long grain, dry

50 SERVINGS

MEASURE:
WEIGHT: 5 lbs. 12 oz.

100 SERVINGS

MEASURE:
WEIGHT: 11 lbs. 8 oz.

INGREDIENT

Chicken broth, reduced sodium

50 SERVINGS

MEASURE: 1 gal. 3 c.
WEIGHT:

100 SERVINGS

MEASURE: 2 gal. 1 qt. 2 c.
WEIGHT:
NUTRIENTS PER SERVING
Calories 346 cal
Fat 10 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 47 mg
Sodium 554 mg
Carbohydrates 44 g
Dietary Fiber 3 g
Protein 19 g
1 serving provides 2 oz. meat/meat alternate, 1 serving bread grain.
*For preparation by a food preparation establishment only, according to the food code or equivalent.
 

Curried Rice Bake

Email Recipe PDFOpen Recipe PDF
 
Portion Size: 1 cup
 
Curried Rice Bake

DIRECTIONS

  1. Preheat oven to 375°F.
  2. Use 2 each 12" x 20" x 4" pans for 50 servings and 4 pans for 100 servings. Divide vegetables and oil evenly among pans and toss together. Roast at 375°F. for 15-20 minutes until vegetables are tender.
  3. Divide remaining ingredients evenly among pans and mix together.
  4. Cover pans and bake for 1 hour 30 minutes, or until rice is cooked. Stir rice mixture and then hold at 140°F. until service.
  5. Portion a 1 cup (2 #8 scoops) serving.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS

  MEASURE WEIGHT MEASURE WEIGHT
Carrots, shredded 3 c. 12 oz. 1 qt. 2 c. 1 lb. 8 oz.
Celery, diced 1 c. 2 oz. 6 oz. 2 c. 4 oz. 12 oz.
Onions, chopped 2 c. 4 oz. 10 oz. 1 qt. 1 c. 1 lb. 4 oz.
Vegetable oil 5 oz. 1 c. 2 oz.
Curry powder 1/2 c. 2 tbsp. 1 1/4 c.
Garlic, granulated 1/4 c. 1 tbsp. 1/2 c. 2 tbsp.
Pepper, black 1 tbsp. 1 tsp. 2 tbsp. 2 tsp.
Savory Turkey Crumbles FC, #6401-40, thawed 7 lbs. 8 oz. 15 lbs.
Brown rice, long grain, dry 5 lbs. 12 oz. 11 lbs. 8 oz.
Chicken broth, reduced sodium 1 gal. 3 c. 2 gal. 1 qt. 2 c.
 
NUTRIENTS PER SERVING
Calories 346 cal Fat 10 g Saturated Fat 2 g
Trans Fat 0 g Cholesterol 47 mg Sodium 554 mg
Carbohydrates 44 g Dietary Fiber 3 g Protein 19 g
 
1 serving provides 2 oz. meat/meat alternate, 1 serving bread grain.
 
*For preparation by a food preparation establishment only, according to the food code or equivalent.
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