Curried Rice Bake

Portion Size: 1 cup

DIRECTIONS

Preheat oven to 375°F.
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.
Divide remaining ingredients evenly among pans and mix together.
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.
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

Portion Size: 1 cup

DIRECTIONS

Preheat oven to 375°F.
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.
Divide remaining ingredients evenly among pans and mix together.
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.
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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Curried Rice Bake

DIRECTIONS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

Curried Rice Bake

DIRECTIONS

INGREDIENTS

50 SERVINGS

100 SERVINGS