2 3/4 cups Balsamic Vinegar Marinade for Vegetables
56 ounces baby cut carrots
3 cups water
8 ounces dried lentils
2 ounces olive oil
1 pound onions, finely chopped
1 ounce minced garlic
2 1/2 tablespoons dried rosemary leaves
1 tablespoon dried oregano leaves
1 tablespoon salt
2 teaspoons black pepper
1 3/4 quarts water
1 ounce vegetable base (see notes)
20 ounces converted rice
1/4 cup parsley, coarsely chopped
Servings: 50
1. Prepare Balsamic Vinegar Marinade recipe. Reserve for later step.
2. Steam carrots until bright in color and just beginning to soften, 1-3 minutes. Pour marinade (reserved from earlier step) over carrots. Stir to coat. Drain carrots. Reserve marinade. Place carrots in a single layer on a baking pan. Roast carrots at 400°F until tender and browned. Reserve carrots for later step.
3. Combine lentils and water in a steam-jacketed or other kettle. Bring to a boil. Reduce heat and simmer until lentils are soft, but not mushy, 15-20 minutes. Drain lentils. Reserve lentils for later step.
4. Heat oil to 300°F in tilting fry pan. Add onions, garlic, herbs, and spices to hot oil. Sauté until onions are just beginning to soften, about 5 minutes.
5. Add water, base, and rice to onions. Add cooked and drained lentils, reserved from earlier step. Bring mixture to a boil. Reduce heat, cover, and simmer until rice is almost tender, about 15 minutes.
6. Stir in carrots and marinade, reserved from earlier steps. Cook until rice is tender, liquid is absorbed, and carrots are hot. Take up into two 12x20x2-inch pans, approximately 6 lb per pan.
7. Sprinkle 2 Tbsp Parsley over each pan.
56 ounces baby cut carrots
3 cups water
8 ounces dried lentils
2 ounces olive oil
1 pound onions, finely chopped
1 ounce minced garlic
2 1/2 tablespoons dried rosemary leaves
1 tablespoon dried oregano leaves
1 tablespoon salt
2 teaspoons black pepper
1 3/4 quarts water
1 ounce vegetable base (see notes)
20 ounces converted rice
1/4 cup parsley, coarsely chopped
Servings: 50
1. Prepare Balsamic Vinegar Marinade recipe. Reserve for later step.
2. Steam carrots until bright in color and just beginning to soften, 1-3 minutes. Pour marinade (reserved from earlier step) over carrots. Stir to coat. Drain carrots. Reserve marinade. Place carrots in a single layer on a baking pan. Roast carrots at 400°F until tender and browned. Reserve carrots for later step.
3. Combine lentils and water in a steam-jacketed or other kettle. Bring to a boil. Reduce heat and simmer until lentils are soft, but not mushy, 15-20 minutes. Drain lentils. Reserve lentils for later step.
4. Heat oil to 300°F in tilting fry pan. Add onions, garlic, herbs, and spices to hot oil. Sauté until onions are just beginning to soften, about 5 minutes.
5. Add water, base, and rice to onions. Add cooked and drained lentils, reserved from earlier step. Bring mixture to a boil. Reduce heat, cover, and simmer until rice is almost tender, about 15 minutes.
6. Stir in carrots and marinade, reserved from earlier steps. Cook until rice is tender, liquid is absorbed, and carrots are hot. Take up into two 12x20x2-inch pans, approximately 6 lb per pan.
7. Sprinkle 2 Tbsp Parsley over each pan.
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