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. Preheat oven to 350° F.

  2. Blend red pepper, diced tomato and yellow onion into a puree.

  3. Mix red pepper puree, tomato puree, onion puree, tomato paste, nutmeg, smoked paprika, garlic, onion powder, and salt together.

  4. Prepare (1) 4-inch deep steam table pans with lids.

  5. Place 58 ounces of rice into each pan. Stir in half of the vegetable/spice mixture into each pan.

  6. Stir in 1 ½ quarts of water into each pan.

  7. Cover and bake for 1 to 1 ½ hours.

  8. Remove from oven and hold warm for service, above 135° F.

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 Notes

CCP: hold hot for service, above 135° F.

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