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Recipes - LYONNAISE RICE

Recipe Name

LYONNAISE RICE

Submitted by

jgouker

Recipe Description

E00501

Quantity	100	Quantity Unit	SERVINGS (3/4 CUP)	Servings
Prep Time (minutes)	30	Cook Time (minutes)	120	Ready In (minutes)	150

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Ingredients
Amt.	Measure	Ingredient



2 3/4	gallons	water
18	cups	Rice, white, long-grain, cooked
3	tablespoons	Oil, canola and soybean
3	tablespoons	salt, table
2	cups	Pimento Diced
9	cups, chopped	Onion, chopped
1/2	cup	Oil, canola and soybean

Steps

Sequence	Step

1	PREPARATION INSTRUCTIONS: CHOP ONIONS BEFORE MEASURING. CHOP PIMENTOS BEFORE MEASURING. SHORTENING MAY BE USED IN PLACE OF OIL. MELT BEFORE MEASURING. 1. COMBINE RICE, WATER, SALT AND SALAD OIL; BRING TO A BOIL. STIR OCCASIONALLY. 2. COVER TIGHTLY; SIMMER 20 TO 25 MINUTES. DO NOT STIR. 3. REMOVE FROM HEAT. 4. SAUTEE CHOPPED ONIONS IN SALAD OIL; ADD SAUTEED ONIONS AND DRAINED CHOPPED PIMENTOS TO COOKED RICE. TOSS WELL. PLACE AN EQUAL QUANTITY OF RICE MIXTURE IN EACH SERVING PAN. (18 BY 24"). OVEN METHOD: OMIT STEPS 1 AND 2 AND FOLLOW THESE INSTRUCTIONS: USE BOILING WATER FOR COLD WATER; PLACE 3 LB (1 3/4 QT) RICE, 3 2/3 QT WATER, 2/3 OZ (1 TBSP) SALT AND 1 TBSP SALAD OIL IN EACH STEAM TABLE PAN (3-12 BY 20 BY 4 INCHES); STIR. COVER; BAKE AT 400 DEGREES F 40 MINUTES OR IN 325 DEGREE F. CONVECTION OVEN 35 TO 40 MINUTES ON HIGH FAN, CLOSED VENT.

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