Illinois Harvest of the Month

Orzo Pasta with Spring Peas

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Orzo Pasta with Spring Peas
Author: 
Recipe type: Grain and vegetable side dish. HACCP Process 2, same day service.
Cuisine: A great way to incorporate local grains and spring vegetables into a delicious side dish.
Prep time: 
Cook time: 
Total time: 
Serves: 100
 
This is a school foodservice spring and winter recipe for Grains, fresh Herbs, and Peas.
USDA Meal Components: NSLP/SBP Crediting Information: ½ cup (No. 8 scoop) provides 1 oz equivalent grains. CACFP Crediting Information: ½ cup (No. 8 scoop) provides 1 serving grains/bread.
Cooking and Prep level: Basic
Ingredients
  • 2 cups Canola Oil
  • 2 lbs Onions, fresh diced
  • 6 lbs, 4 oz Orzo pasta, whole wheat
  • 2 cups Evaporated Milk
  • ¾ cup Chicken Base, low-sodium
  • 1 gal + 3 quarts Water
  • 1 lb 8 oz Parmesan Cheese, low-fat grated
  • 1 lb 8 oz Red Bell Peppers, diced
  • 1 cup Basil, fresh, julienned
  • 2 tbsp + 1 tsp Lemon Zest
Instructions
  1. Heat oil in a large stockpot or small tilt skillet on medium heat. If using a stockpot it is easier to use 3 pots at once, dividing the ingredients between them.
  2. Add onions. Cook uncovered over high heat for 2-4 minutes or until onions are translucent.
  3. Add peppers, saute 4 minutes more.
  4. Add dry pasta and 3½ cups water. Cook uncovered over high heat for 3-5 minutes or until water has almost been absorbed by the pasta.
  5. Add remaining water, milk, and chicken base. Cook uncovered over medium heat for 3-6 minutes.
  6. Add cheese and fresh peas.
  7. Cook uncovered for 4 minutes.
  8. CCP: Heat to 165°F or higher for at least 15 seconds.
  9. Pour 3 qt (about 6 lb) pasta mixture into a steam table pan (12" x 20" x 2½").
  10. For 50 servings, use 2 pans. For 100 servings, use 4 pans.
  11. CCP: Hold for hot service at 135°F or higher.
  12. Portion with No. 8 scoop (1/2 cup).
Notes
Nutrition Information
Serving size: #8 scoop Calories: 169 Fat: 6 g Saturated fat: 1 g Trans fat: 0 Carbohydrates: 23 g Sugar: 2 g Sodium: 203 mg Fiber: 5 g Protein: 6 g Cholesterol: 7 g