Illinois Harvest of the Month

Rice Pilaf w/ Roasted Carrots

RICE PILAF W/ ROASTED CARROTS

This recipe promotes the sweet taste of roasted carrots with a basic pilaf dish.
This is an autumn school food service recipe for Kale, Carrots, and Honey.
Cooking and prep level: Intermediate.
  • Prep Time1 hr
  • Cook Time55 min
  • Total Time1 hr 55 min
  • Yield100
  • Serving Size2/3 cup
  • Energy389 cal
  • Course
    • Main Course
  • USDA Meal Components
    • ½ cup creditable grains
    • ¼ c red/orange
    • ¼ c dark green
  • Diet
    • Vegetarian

Ingredients

  • ⅔ cup local Honey, pure
  • 13 cups Apple juice, 100%
  • 9 lbs 8 oz Carrots, fresh, chopped in ½ inch pieces
  • 1 cup Oil, Olive or Canola
  • 2 lbs 1 oz Kale, fresh, leaves finely chopped excluding stems
  • 5 Tbsp Garlic, fresh, minced
  • 2 lbs Onions, fresh, sweet, chopped
  • 2 Tbsp Basil, dried
  • 2 Tbsp Pepper, black ground
  • 11 lbs 5 oz Rice, brown long grain
  • 16 cups Vegetable Broth, low sodium
  • 16¼ cups Water

Method

1

CCP: Preheat ovens: Convection, 350 F, Conventional, 375 F.

2

Prepare rice in oven or steamer; 100 serv-4 pans,1 lb 13 oz rice to l amount of liquid. Cook rice until al dente, approx 35-45 mins DO NOT OVERCOOK.

3

While rice is cooking: Warm apple juice in a microwave until tepid. Whisk in honey to incorporate.

4

Toss carrots with the honey mixture to coat. Spread carrots on parchment covered sheet pans in a single layer.

5

Bake 15 minutes. Remove from oven, toss. Bake 10-15 minutes longer until carrots are slightly browned and beginning to caramelize.

6

CCP: Cook until internal temp registers 135 F.

7

Heat oil in a large skillet or rondeau; add onions and saute 3 minutes.

8

Add kale pieces, basil, pepper, and garlic and saute 3 minutes. Remove from heat.

9

Toss roasted carrots into the veggie mixture to combine.

10

Gently combine veggies with rice, being sure to distribute veggies evenly among pans.

11

CCP: Hold at 135 F through service.

12

Portion: ⅔ cup, #6 scoop

To make rice that is not mushy, use the standard formula of 1 ¼ cups of liquid to 1 cup of long grain rice.

  • Nutrition Facts

  • 100 servings per container
  • Serving Size2/3 cup
  • Amount per serving
  • Calories389
  • % Daily Value*
  • Total Fat5 g6.41%
  • Saturated Fat1 g5%
  • Trans Fat0 g
  • Cholesterol0 mg0%
  • Sodium23.9 mg1.04%
  • Total Carbohydrate77.7 g28.25%
  • Dietary Fiber3.7 g13.21%
  • Total Sugars3.2 g
  • Protein8 g16%
  • * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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