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Curried Rice Bake

Curried Rice Bake
Print Recipe

Ingredients

Yields 50 Serving(s)

Quantity

Measure

Weight
Carrots, shredded 3 c. 12 oz.
Celery, diced 1 c. 2 oz. 6 oz.
Onions, chopped 2 c. 4 oz. 10 oz.
Vegetable oil 5 oz.
Curry powder 1/2 c. 2 tbsp.
Garlic, granulated 1/4 c. 1 tbsp.
Pepper, black 1 tbsp. 1 tsp.
JENNIE-O® Savory Turkey Crumbles Fully Cooked, #08996, thawed 7 lbs. 8 oz.
Brown rice, long grain, dry 5 lbs. 12 oz.
Chicken broth, reduced sodium 1 gal. 3 c.

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.

Nutrients Per Serving
Calories346 cal
Total Fat10 g
Saturated Fat2 g
Trans Fat0 g
Cholesterol 47 mg
Sodium554 mg
Total Carbohydrates44 g
Dietary Fiber3 g
Total Sugars*
Protein19 g
Potassium*
Iron*
Calcium*
Vitamin A*
Vitamin C*
Vitamin D*

*Indicates missing Nutrient Information.

Directions

Portion Size: 1 cup

  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.