20 ounces brown rice
1 1/2 quarts water
1 tablespoon salt
1 pound onions, sliced
4 cloves minced garlic
1/2 cup olive oil
2 tablespoons dried oregano, crumbled
3 tablespoons sweet dried basil, crumbled
2 tablespoons salt (3 oz)
1 teaspoon black pepper
4 bay leaves
2 cups chopped fresh parsley
1/4 cup brown sugar (1 1/2 oz)
3 quarts tomato juice (2 46-oz cans)
12 ounces tomato paste
1 1/2 quarts diced tomatoes, canned
2 pounds broccoli stalks, sliced
1 pound carrots, julienne cut
24 ounces sliced fresh mushrooms
3 pounds yellow summer squash
3 pounds zucchini squash
2 pounds mozzarella cheese, shredded
Servings: 48
1. Cook rice according to directions. Should yield 4 lb 8 oz cooked rice. Save for later step.
2. Sauté onions and garlic in oil until tender.
3. Add seasonings and brown sugar to onion. Mix well.
4. Combine tomatoes, paste, and juice with spices and onion. Reduce heat and simmer uncovered for 15-20 minutes. Remove bay leaves. Add cooked rice from first step.
5. Add broccoli, carrots, and mushrooms to sauce and cook for 5 minutes.
6. Quarter squash lengthwise, then slice 1/2 inch thick. Carefully stir squash into sauce. Cook for 5 minutes. Scale into four 12x10x2-inch pans, 6 lb per pan.
7. Sprinkle 8 oz cheese over each pan. Place in 325°F oven to melt cheese.
1 1/2 quarts water
1 tablespoon salt
1 pound onions, sliced
4 cloves minced garlic
1/2 cup olive oil
2 tablespoons dried oregano, crumbled
3 tablespoons sweet dried basil, crumbled
2 tablespoons salt (3 oz)
1 teaspoon black pepper
4 bay leaves
2 cups chopped fresh parsley
1/4 cup brown sugar (1 1/2 oz)
3 quarts tomato juice (2 46-oz cans)
12 ounces tomato paste
1 1/2 quarts diced tomatoes, canned
2 pounds broccoli stalks, sliced
1 pound carrots, julienne cut
24 ounces sliced fresh mushrooms
3 pounds yellow summer squash
3 pounds zucchini squash
2 pounds mozzarella cheese, shredded
Servings: 48
1. Cook rice according to directions. Should yield 4 lb 8 oz cooked rice. Save for later step.
2. Sauté onions and garlic in oil until tender.
3. Add seasonings and brown sugar to onion. Mix well.
4. Combine tomatoes, paste, and juice with spices and onion. Reduce heat and simmer uncovered for 15-20 minutes. Remove bay leaves. Add cooked rice from first step.
5. Add broccoli, carrots, and mushrooms to sauce and cook for 5 minutes.
6. Quarter squash lengthwise, then slice 1/2 inch thick. Carefully stir squash into sauce. Cook for 5 minutes. Scale into four 12x10x2-inch pans, 6 lb per pan.
7. Sprinkle 8 oz cheese over each pan. Place in 325°F oven to melt cheese.
Last edited:
