Creamy Wild Rice

Corn and Edamame Blend

Servings: 25

Ingredient

Sesame oil Fresh onions, chopped Fresh garlic Frozen corn, thawed, drained Frozen edamame, thawed, drained Fresh carrots, shredded Ground coriander seeds Toasted sesame seeds * Salt Fresh cilantro

Weight or Measure

1 tbsp 1 tsp 1 lb or 3 ½ cups 2 tbsp 2 lb or 1 qt 1 cup 2 lb 8 oz or 1 qt 3 cups 2 lb or 3 qt 1 tsp 2 tbsp 1 ½ tsp 1 cup

Instructions:

1. Heat oil in a large stock pot. 2. Add onions and garlic. Sauté uncovered over high heat for 3-5 minutes. 3. Add corn. Sauté uncovered over high heat for 2-4 minutes stirring frequently. 4. Add edamame. Sauté uncovered over high heat for 2-4 minutes, stirring frequently. 5. Add carrots, coriander, sesame seeds, salt, and cilantro. 6. Sauté uncovered over high heat for 2-4 minutes, stirring frequently. • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds. 7. Transfer 1 gal 1 ½ cups (about 6 lb 13 oz) corn and edamame mixture into a steam table pan (12” x 20” x 2 ½”). • Critical Control Point: Hold for hot service at 140 °F or higher. 8. Serve 3/4 cup (portion with 6 oz spoodle).

CACFP Guidelines:

Legume as Meat Alternate: 3/4 cup (6 oz spoodle) provides: 1/2 cup vegetable and 1 oz equivalent meat alternate. OR Legume as Vegetable: 3/4 cup (6 oz spoodle) provides: 3/4 cup vegetable.

Marketing Guide:

Fresh onions: 1 lb 4 oz Fresh carrots: 2 lb 3 oz Fresh cilantro: 1 oz

Creamy Wild Rice

Servings: 25

Ingredient

Wild rice, uncooked

Weight or Measure

8 oz or 1 ½ cup

Brown rice, uncooked Water 11 oz or 2 cups 56 fl oz or 7 cups

Ground turkey, fresh or frozen Onion, fresh, diced

3 lb 5 oz 1 lb or 4 cups Celery, fresh, diced 1 lb or 4 cups Cream of mushroom soup, condensed 4 cups or 32 oz Milk, non-fat (skim) 3 cups Garlic powder ¼ cup Black pepper, ground 1 tbsp & 1 tsp Nonstick cooking spray --

Instructions:

1. Preheat oven to 350 °F. 2. Combine wild rice, brown rice, and water in a large stockpot. Stir once. 3. Heat on medium–high heat to a rolling boil. Cover and reduce heat to medium. Cook until water is absorbed, about 50–60 minutes. Fluff the rice gently with a fork and set aside. 4. Preheat skillets or a tilting kettle to medium–high heat. For 25 servings, use 2 extra-large skillets. 5. Brown ground turkey. Drain. • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. 6. When ground turkey is golden brown, reduce heat to medium, add onion and celery.

Continue cooking on medium heat until onions and celery are soft, about 10–15 minutes.

Stir frequently. 7. Stir in rice and remaining ingredients. Bring dish to a boil and remove from heat. 8. Lightly coat steam table pan (12″ x 20″ x 4″) with nonstick cooking spray. For 25 servings use 1 pan. 9. Spread rice mixture evenly into pan(s). Cover with foil and bake for 45–50 minutes or until liquid has absorbed and dish is creamy. 10. Serve 3/4 cup (6 oz ladle).

CACFP Guidelines:

¾ cup (6 oz ladle) provides: • 1.5 oz equivalent of meat, 1/8 cup of vegetable, and 0.75 oz equivalent of grains

Marketing Guide:

Mature onions: 1 lb 3 oz (25 servings) Celery: 1 lb 4 oz (25 servings)