Foodservice Recipe: Jollaf Rice

Farm to School Foodservice Recipe

Ingredients

4 pounds Red pepper, fresh

3 pounds Tomato, canned, diced,

unsalted

2 pound Onion, yellow

1 cup Tomato paste, unsalted

1 1/2 teaspoons Nutmeg, ground

2 tablespoon Paprika, smoked

3 tablespoons Onion, granulated

3 tablespoons Garlic, granulated

2 tablespoon Salt, kosher

7 1/4 ounces Rice, white, jasmine

3 quarts water

Procedure

  1. Whisk together whole-wheat flour, all-purpose flour, brown sugar, baking powder and salt in a large mixing bowl.

  2. Blend cottage cheese in food processor fitted with a steel blade until smooth. Transfer to a large bowl. Add milk, eggs, pumpkin, cinnamon, ginger and nutmeg; whisk until combined.

  3. Mix the wet ingredients into the dry ingredients, stirring thoroughly to blend.

  4. Heat griddle to medium-high. Brush the griddle with some oil. Using a 3-oz scoop, pour batter onto the griddle. Cook until bubbles form on top, 3 to 5 minutes. Turn and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter and oil.

Nutrition

Servings: 100

Serving Size: ½ cup

Meal Component: 1 oz grain

Calories: 140 kcal |

Sodium: 190 mg

Carbohydrates: 30 g

Fiber: 1 g

Sugar: 2 g

Protein: 3 g

Calcium: 8 %

Iron: 2 %

Recipe reprinted by the Indiana Grown for Schools Network from Healthy Schools Recipes.