Recipe Name LYONNAISE RICE Submitted by jgouker Recipe Description E00501 Quantity 100 Quantity Unit SERVINGS (3/4 CUP) Prep Time (minutes) 30 Cook Time (minutes) 120 Ready In (minutes) 150

Ingredients Amount 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.