Chef

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2 pounds converted rice
2 1/2 quarts water
2 tablespoons salt
1 1/2 cups plain yogurt
2 1/2 cups skim milk
6 ounces parmesan cheese
1 ounce salt (1 1/2 tbsp)
1 teaspoon white pepper
1/4 teaspoon garlic powder
12 ounces broccoli florets
24 ounces zucchini, sliced
1 pound carrots, julienne
1 1/4 cups minced fresh parsley
Servings: 50
1. Cook rice according to directions. Save for later step. (Should yield 6 lb 8 oz cooked rice.)

2. Combine in steam-jacketed kettle. Heat over low heat. Add rice. Toss to coat.

3. Cook vegetables until tender-crisp. Drain. Add to rice mixture. Toss to coat. Heat.

4. Stir in. Put in 12x10x4-inch pans. Cover and keep hot.
 
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