Porcupine Sliders Servings: 25
Ingredient Water Brown rice, long grain, regular, dry Canola oil Fresh onions, diced Fresh celery, diced Raw ground turkey, lean Liquid, whole eggs Dried cranberries, chopped Fresh baby spinach, chopped Worcestershire sauce Salt Ground black pepper Ground white pepper Mini whole-grain rolls (1 oz each)
Weight or Measure 1 ¾ cups 4 ¾ oz or ¾ cup 1 Tbsp 3 oz or ½ cup 2 Tbsp 7 oz or 1 ½ cup 3 lb 7 ¾ oz or 1 qt 3 cups 1 ¼ cup 6 oz or 1 ¼ cups 5 oz or 1 qt 1 Tbsp 1 ½ tsp 2 tsp ¼ tsp 25
Instructions: 1. Put water and brown rice in a stockpot and bring to a boil. Cover and cook until water is absorbed, about 30-40 minutes. Fluff. Cover and refrigerate at 40 °F. • Control Point: Cool to 40 °F or lower within 4 hours 2. Heat oil. Sauté onions, celery, and garlic for 5-7 minutes or until soft. Cover and refrigerate. • Critical Control Point: Cool to 40 °F or lower within 4 hours. 3. Combine turkey, eggs, cranberries, spinach, Worcestershire sauce, salt, peppers, brown rice, and onion mixture. Mix well. 4. Portion into patties using a No. 8 scoop (½ cup) onto a parchment lined sheet pan (18” x 26” x 1”) lightly coated with pan release spray. For 25 servings, use 1 pan. 5. Bake: Conventional oven: 350 °F for 18 minutes Convection oven: 325 °F for 14 minutes DO NOT OVERCOOK. • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. • Critical Control Point: Hold for hot service at 135 °F or higher. 6. Serve on mini whole-grain rolls. 8. If desired serve with lettuce, sliced tomato, red onions, and condiments. 7. Serving size: 1 slider CACFP Guidelines 1 slider provides: • 2 oz equivalent meat/meat alternate, and 1 oz equivalent grains.
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