Recipe#201

Servings: YIELD: 100 Portions
Portions: 3/4 Cup Each
Pan Size:
Temperature:

INGREDIENTS

5 1/4 qt. (9 lb) rice, long grain
2 3/4 gal water, cold
1/2 cup (5 oz) salt
1/2 cup (4 oz) salad oil
1 1/2 qt. (1 lb 2 oz) green onions, thinly sliced
1 1/2 qt. (2 lb.) sweet peppers, fresh, chopped
1 cup (8 oz) salad oil or shortening, melted
1 qt. (8 oz) parsley, fresh, minced
2 tsp. black pepper

INSTRUCTIONS

Combine rice, water, salt, and salad oil; bring to a boil. Stir occasionally. Cover tightly; simmer 20 to 25 minutes. DO NOT STIR. Remove from heat.

Saute green onions, sweet peppers in 1 cup salad oil or melted shortening until tender. Add to steamed rice together with fresh minced parsley and black pepper. Toss well to blend ingredients. Transfer to shallow serving pans. Keep covered and in a warm place until ready to serve.

NOTE:
1. Rice may be cooked in 350 degree F. oven. Substitute boiling water for cold water; place equal amounts of ingredients in 2 roasting pans (18 by 24 inches); stir, cover and bake 30 to 40 minutes.
2. Rice may be cooked in steamer. Use 8 1/4 qt. boiling water; place ingredients in steamer pan; stir, then steam approximately 20 minutes.
3. 13 lb 8 oz medium grain rice may be used. Prepare according to instructions on container.