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Spinach and Rice Rumble

Spinach and Rice Rumble
Spinach and Rice Rumble
  • Yield: 50
Print Nutrition facts (per portion)

Nutrition facts (per portion)

  • Calories: 246
  • Carbohydrate Content: 32 g
  • Cholesterol Content: 0
  • Fat Content: 8 g
  • Fiber Content: 5 g
  • Protein Content: 14 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 470 mg
Allergens

Allergens

Dairy

Recipe developed for USA Rice by Chef Cyndie Story, PhD, RD, CC.
For a downloadable PDF of this recipe with information for 50 & 100 servings and complete nutritional information, click here (PDF).

Ingredients

  • 9 pounds Spinach, frozen, chopped, thawed, drained well
  • 5 cups Onions, fresh, diced
  • 4 ounces Vegetable oil
  • 76 ounces Cream of mushroom soup, condensed, canned, reduced fat & sodium
  • 5 quarts 1 pint Water
  • 1 pounds 8 ounces Mushrooms, canned, sliced, drained
  • 2 tablespoons Garlic powder
  • 1 tablespoon Pepper
  • 6 tablespoons Dried parsley
  • 3 tablespoons Lemon juice
  • 1 pounds 4 ounces Mozzarella cheese, grated
  • 6 ounces Parmesan cheese, grated
  • 2 pounds 8 ounces Brown rice, parboiled, uncooked
  • 12 ounces Wild rice, uncooked

Instructions

  1. Thaw frozen spinach in refrigerator overnight by placing frozen spinach in 2-inch perforated pan inside solid pan to drain.
  2. Spray each 2-inch full size steamtable pan with food release. For 50 servings use 2 pans.
  3. Rinse onions under running water.
  4. Dice onions, or use frozen diced onions.
  5. Sauté diced onions in vegetable oil until translucent and beginning to turn golden brown.
  6. Wearing gloves, press and squeeze liquid out of thawed spinach (Every 4 ½ pounds should equal 2 pounds 12 ounces after water is removed)
  7. Batch-mix each pan separately. In large mixing bowl, combine 38 oz condensed cream of mushroom soup and 2 ¾ qt water. Mix well.
  8. Add 2 pounds 12 ounces spinach, approximately 2 cups sautéed onions, 12 ounces mushrooms, 1 tablespoon garlic powder, 1 ½ teaspoon pepper, 3 tablespoons dried parsley and 1 ½ tablespoons lemon juice. Stir to combine ingredients.
  9. Add 10 ounces mozzarella cheese, 3 ounces parmesan cheese, 20 ounces brown rice and 6 ounces wild rice to soup mixture. Using a whisk, stir well to combine ingredients.
  10. Pour 1 ½ gallons into each prepared steamtable pan.
  11. Bake uncovered at 325˚F for approximately 45-60 minutes or until golden brown and rice is al dente.
    *Critical Control Point: Heat to 165°F or higher for at least 15 seconds.
    *Critical Control Point: Hold for service at 135°F or higher.
  12. Serve ½ cup portions using a #8 scoop.
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