Ingredients

Recipes

Welcome :
My Profile	Log Out

Member Information (Free) To keep track of your recipes and Nutrition plans
User Name

Password
Re-type Password
Email
Postal or Zip code
Remember Me Privacy

You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - ORANGE RICE Recipe

Recipe Name

ORANGE RICE

Submitted by

jgouker

Recipe Description

E00801

Quantity	100	Quantity Unit	servings (3/4 cup)	Servings
Prep Time (minutes)	10	Cook Time (minutes)	80	Ready In (minutes)	90

Recipe Nutrition ... build a NutritionPlan with our meal planner

Ingredients
Amt.	Measure	Ingredient



12	cups, chopped	Large Yellow Onions, Chopped
3/4	cup	margarine
3/4	cup	Oil, canola and soybean
19	cups	Rice, white, long-grain, cooked
3	gallons	boiling water
20	cups	orange juice
48	cups (8 fl oz)	chicken broth

Steps

Sequence	Step

1	PAN SIZE: 12 X 20 X 4 INCH STEAM TABLE PAN TEMPERATURE: 400 F. OVEN EACH PAN 25 SERVINGS. 350 F. Conv. Oven 1. MELT BUTTER OR MARGARINE. ADD SALAD OIL OR MELTED SHORTENING AND FINELY CHOPPED ONIONS. STIR WELL. SAUTE'' UNTIL ONIONS ARE TENDER, ABOUT 5 MIN.. 2. ADD RICE TO ONION MIXTURE. COOK UNTIL RICE IS LIGHTLY BROWNED, ABOUT 10 MINUTES, STIRRING CONSTANTLY. 3. PLACE ABOUT 2 QT ONION AND RICE MIXTURE IN EACH PAN. 4. ADD BROTH OR GRAVY BASE CHICKEN, CONCENTRATED FROZEN ORANGE JUICE (FROM DISPENSER ON BEVERAGE LINE) TO BOILING WATER; STIR WELL. POUR ABOUT 3 1/4 QT OVER RICE IN EACH PAN. COVER. 5. BAKE 1 HOUR OR UNTIL RICE IS TENDER. STIR LIGHTLY WITH FORK. 6. SERVE HOT. RICE MAY BE GARNISHED WITH THINLY SLICED ORANGES. : NOTES: ***ALL NOTES ARE FOR 100 PORTIONS. 1. IN STEP 1, 6 LB 11 OZ DRY ONIONS A.P. WILL YIELD 6 LB FINELY CHOPPED ONIONS. 2. IN STEPS 1 AND 2, A STEAM JACKETED KETTLE, TILT FRYING PAN, OR ROASTING PAN ON TOP OF RANGE MAY BE USED. 3. IN STEP 4, 1 LB 5 OZ CANNED INSTANT ORANGE JUICE MAY BE USED. 4. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 40 TO 45 MIN. OR UNTIL TENDER, ON HIGH FAN, CLOSED VENT. 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

Please enter your name for this version.

Home Recipes The System Nutrition Resources About Contact