1/2 cup margarine
1/2 cup oil
1 pound onion, diced
4 ounces minced garlic
4 ounces fresh ginger, peeled and minced
8 ounces carrots, peeled and diced
1 teaspoon cinnamon
3 pounds converted rice
1 teaspoon salt
1/4 teaspoon black pepper
1 gallon Chicken Stock
Servings: 50
1. Sauté vegetables and cinnamon in oil until vegetables begin to soften, 10-15 minutes.
2. Add uncooked rice to vegetables and stir over heat until completely coated with margarine and oil.
3. Place rice-vegetable mixture in a 12x20x4-inch counter pan. Add seasonings and chicken stock. Stir to combine. Cover tightly with aluminum foil.
4. Bake at 350°F for 45 minutes; or steam uncovered 30 minutes. Stir before serving.
1/2 cup oil
1 pound onion, diced
4 ounces minced garlic
4 ounces fresh ginger, peeled and minced
8 ounces carrots, peeled and diced
1 teaspoon cinnamon
3 pounds converted rice
1 teaspoon salt
1/4 teaspoon black pepper
1 gallon Chicken Stock
Servings: 50
1. Sauté vegetables and cinnamon in oil until vegetables begin to soften, 10-15 minutes.
2. Add uncooked rice to vegetables and stir over heat until completely coated with margarine and oil.
3. Place rice-vegetable mixture in a 12x20x4-inch counter pan. Add seasonings and chicken stock. Stir to combine. Cover tightly with aluminum foil.
4. Bake at 350°F for 45 minutes; or steam uncovered 30 minutes. Stir before serving.
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