Tofu Jambalaya

1 lb extra-firm tofu frozen and defrosted
1 large onion chopped
1 bell pepper any color, chopped
2 ribs celery chopped
3 cloves garlic chopped
1 cup uncooked white rice or parboiled brown rice see note below
1 28-ounce can diced tomatoes (Or two 14.5 ounce cans diced tomatoes, fire-roasted Preferred)
1/2 cup tomato juice or water
2 1/2 teaspoon mild chili powder (may use part chipotle chili powder)

1 teaspoon salt
1 teaspoon thyme
1/2 teaspoon Liquid Smoke seasoning optional
red (cayenne) and black pepper to taste

Prepare the tofu by gently squeezing out the excess water and cutting it into 1/2-inch cubes. Set aside.

Over medium-high heat, sauté onion, bell pepper, and celery until soft. Add rice and garlic and cook, stirring, until it browns slightly. Add tomatoes, water, chili powder and other seasonings, and stir. (It’s the cayenne pepper that makes this spicy, so be sure to add plenty!) Gently stir in tofu, cover tightly and put on low heat.

Cook for 30 minutes or until rice is done and liquid is absorbed.

Each Serving | Calories: 239kcal | Carbohydrates: 38g | Protein: 12g | Fat: 4.3g | Sodium: 707.6mg | Potassium: 196.6mg | Fiber: 3.6g | Sugar: 6.8g

Source: Fat Free Vegan Kitchen 

Instant Pot Jambalaya

4 tablespoons Olive Oil
12 ounces Sausage, preferably Andouille, cut into ¼-inch-thick slices*
1 cups Onion, chopped
2 medium Green Bell Peppers, seeded and chopped
2 medium stalks Celery chopped
2 Tab. Garlic Cloves, diced
4 teaspoons Cajun Seasoning
1 teaspoon ground Thyme
2-4 Bay Leaves
6-8 drops Tobacco sauce, or to taste
2 cups Long-Grain White Rice regular NOT instant rice
2-14.5 ounce can Diced Tomatoes undrained
2 Tab. Tomato Paste (optional)
4-6 cups Chicken or Vegetable Stock
2 teaspoon Salt
12-16 ounces medium-size Shrimp*
4 Scallions thinly sliced

Heat the olive oil in the inner pot at on Sauté. Add the sausage slices, and cook until browned, about 2 minutes per side. Transfer the meat to a paper towel–lined plate to drain.

Add the onion, bell pepper, celery, and garlic and cook, stirring occasionally, until the onion is translucent, about 3 minutes.

Add the seasonings and rice, and stir until the rice is well coated in the oil. Press Cancel to stop the cooking.

Add the tomatoes and their juices, the stock, and salt. Stir with a spatula freeing any food particles sticking to the bottom of the Instant Pot insert.

Lock the lid. Cook on Manual High Pressure for 8 minutes, then allow a Natural Pressure Release for 5 minutes followed by manual release of the remaining pressure.

Stir the rice mixture, then stir in the shrimp, scallions, and reserved sausage. Replace the Instant Pot lid and allow the ingredients to heat through for 5 minutes in the residual heat

*OR 4 cups of any combination of ham, chicken, shrimp or sausage can be used

Instant Pot Jambalaya

Instant Pot Jambalaya

4 tablespoons Olive Oil

12 ounces Sausage, preferably Andouille, cut into ¼-inch-thick slices*

1 cups Onion, chopped

2 medium Green Bell Peppers, seeded and chopped

2 medium stalks Celery chopped

2 Tab. Garlic Cloves, diced

4 teaspoons Cajun Seasoning

1 teaspoon ground Thyme

2-4 Bay Leaves

6-8 drops Tobacco sauce, or to taste

2 cups Long-Grain White Rice regular NOT instant rice

2-14.5 ounce can Diced Tomatoes undrained

2 Tab. Tomato Paste (optional)

4-6 cups Chicken or Vegetable Stock

2 teaspoon Salt

12 ounces medium-size Shrimp*

4 Scallions thinly sliced

Heat the olive oil in the inner pot at on Sauté. Add the sausage slices, and cook until browned, about 2 minutes per side. Transfer the meat to a paper towel–lined plate to drain. 

Add the onion, bell pepper, celery, and garlic and cook, stirring occasionally, until the onion is translucent, about 3 minutes. 

Add the seasonings and rice, and stir until the rice is well coated in the oil. Press Cancel to stop the cooking. 

Add the tomatoes and their juices, the stock, and salt. Stir with a spatula freeing any food particles sticking to the bottom of the Instant Pot insert. 

Lock the lid. Cook on Manual High Pressure for 8 minutes, then allow a Natural Pressure Release for 5 minutes followed by manual release of the remaining pressure. 

Stir the rice mixture, then stir in the shrimp, scallions, and reserved sausage. Replace the Instant Pot lid and allow the ingredients to heat through for 5 minutes in the residual heat

*OR 4 cups of any combination of ham, chicken, shrimp or sausage can be used

Tofu Jambalaya

1 lb extra-firm tofu frozen and defrosted

1 large onion chopped

1 bell pepper any color, chopped

2 ribs celery chopped

3 cloves garlic chopped

1 cup uncooked white rice or parboiled brown rice see note below

1 28-ounce can diced tomatoes (Or two 14.5 ounce cans diced tomatoes, fire-roasted Preferred)

1/2 cup tomato juice or water

2 1/2 teaspoon mild chili powder (may use part chipotle chili powder)

1 teaspoon salt

1 teaspoon thyme

1/2 teaspoon Liquid Smoke seasoning optional

red (cayenne) and black pepper to taste

Prepare the tofu by gently squeezing out the excess water and cutting it into 1/2-inch cubes. Set aside.

Over medium-high heat, sauté onion, bell pepper, and celery until soft. Add rice and garlic and cook, stirring, until it browns slightly. Add tomatoes, water, chili powder and other seasonings, and stir. (It’s the cayenne pepper that makes this spicy, so be sure to add plenty!) Gently stir in tofu, cover tightly and put on low heat. 

Cook for 30 minutes or until rice is done and liquid is absorbed.

Notes: You can do this with brown rice by par-boiling the rice first: pour rice into a large pot of boiling water and boil for 15 minutes. Drain well in a colander. Add to the recipe when rice is called for.

Each Serving | Calories: 239kcal | Carbohydrates: 38g | Protein: 12g | Fat: 4.3g | Sodium: 707.6mg | Potassium: 196.6mg | Fiber: 3.6g | Sugar: 6.8g

Source: FatFree Vegan Kitchen https://blog.fatfreevegan.com/2006/03/tofu-jambalaya.html

Teriyaki Chicken Casserole

1 ½ cup prepared teriyaki sauce
3 cups uncooked instant white rice
1 (20 ounce) can pineapple chunks, juice reserved
2 (20 ounce) bags frozen stir-fry vegetables or mixed vegetables
2 ½ cups low sodium chicken broth
5 pounds skinless chicken thighs or breasts (12 to 16)
Sliced green onions, for garnish
Sesame seeds, for garnish

Preheat the oven to 400 degrees. Prepare two (9×13) casserole dishes with nonstick cooking spray.
In a large bowl, combine the rice, pineapple, and frozen vegetables, Divide the mixture between the two casserole dishes. Mix together the pineapple juice, chicken broth, and 1 cup of teriyaki sauce. Pour evenly over the casseroles.
Season the chicken with salt and pepper. Lay the chicken over the casseroles and top with remaining sauce.
Cover with foil and bake for 50 minutes or until the chicken registers an internal temperature of 165 degrees.
Garnish with sliced green onions and sesame seeds, if desired.

Source: Large Family Table

Instant Pot Teriyaki Chicken

3 pounds chicken breast, cubed
¼ cup olive oil, divided
¼ cup soy sauce
¾ cup chicken broth
4 tablespoons brown sugar 
2 cloves garlic, minced
½ teaspoon ground ginger
1 Tablespoons of corn starch, to thicken
Sliced green onions, to garnish if desired

Toasted sesame seeds, to garnish if desired

Set pressure cooker to saute and heat until “hot.” Add olive oil and chicken in small batches to brown on both sides. Set aside and keep warm.

Pour chicken broth into pressure cooker and scrape the bottom with a flat edge spoon.
Add all ingredients EXCEPT cornstarch and garnishes to pressure cooker.
Close and set the valve to sealing. Set the pressure cooker to manual or pressure cook for 3 minutes. Naturally release for 5 minutes before a quick release.
Serve over rice or noodles, with sliced green onions and toasted sesame seeds, to garnish if desired.

Source: Large Family Table

STICKY TERIYAKI TOFU

12-14 oz. block firm tofu 
1 1/2 tbsp cornstarch 
1/2 tsp onion powder
1/2 tsp garlic powder

1/4 tsp black pepper
1/2 tsp salt

3-4 tbsp maple syrup or honey 
2 tsp fresh ginger minced
1 1/2 tsp fresh garlic minced
2 1/2 tbsp soy sauce 
1/2 cup water
Juice of one lemon or rice vinegar
1 tbsp cornstarch + 2 tbsp water
2 tbsp Mirin or dry sherry (optional)


Cooked rice noodles or rice
1 Red bell Peppers, cut into strips

Shredded carrots or other veggies of choice
Cooking spray
Fresh chives chopped
Sesame seeds

Preheat oven to 400F and line a baking sheet with parchment paper.
Press tofu for at least 15 minutes, then cut into 1-inch (2 1/2 cm) pieces.
Put the cornstarch, onion powder, garlic powder, black pepper, and salt to a bowl and stir. Add the tofu and carefully stir to coat the tofu from all sides.
Transfer the tofu to the lined baking sheet. Spray with cooking spray, then bake in the oven for about 25-30 minutes, flipping halfway through. Meanwhile, cook rice or rice noodles and fry veggies of choice.
To make the sauce, add the maple syrup into a saucepan, stir in the ginger and garlic. Also add soy sauce, water, and lemon juice. Stir to combine and bring to a simmer.
Mix cornstarch with 2 tbsp water and add it to the saucepan. Let simmer for a few minutes until thickened.
Add the baked tofu and stir to cover the tofu with the sauce from all sides.
Serve with cooked rice noodles or rice. Top with fried veggies, sesame seeds, and chives. 

Note: Cauliflower can be used instead of Tofu.

Source: ElaVegan

Hawaiian Chicken and Rice Casserole

This large family recipe makes TWO 9×13 pans. Eat one tonight and freeze the second one. Or make one 11×18 casserole.

Shopping List and Prep:
5 to 6 boneless, skinless chicken breasts, (about ¾ lb each) ($7.50)
1 cup brown sugar ($0.64)
2 cups low sodium soy sauce  ($1.92)
3 cloves garlic, minced ($0.24)
2 cups chicken broth  ($0.76)
2 cups uncooked long grain white rice  ($0.78)
1 red onion, diced ($0.82)
2 red bell peppers, seeded and diced ($3.58)
2 (20 ounce) cans pineapple tidbits in juice ($2.74)
10 slices bacon, cooked and coarsely chopped  ($5.32)
Green onions, sliced (for garnish) 2-3 ($0.21)

Total: $24.51 for two, or $12.26 each

For each casserole, (or if you only want to make one).

3 boneless, skinless chicken breasts
1/2 cup brown sugar
1 cups low sodium soy sauce
1 1/2 cloves garlic, minced
1 cup chicken broth
1 cup uncooked long grain white rice
1/2 red onion, diced
1 red bell peppers, seeded and diced
1 (20 ounce) cans pineapple tidbits in juice, NOT drained
5 slices bacon, cooked and coarsely chopped
Green onions, sliced (for garnish)

Preheat oven to 425 degrees. Prepare casserole dishes with nonstick cooking spray.

In a large bowl, whisk together the brown sugar, soy sauce, garlic, and chicken broth. Add to each casserole dish. To each casserole dish, add half the uncooked rice, onion, bell pepper, and pineapple (with its juice). Place chicken on top.

Cover the dish tightly with aluminum foil. Bake for 55 minutes.

Uncover the casserole and remove the chicken. Chop the chicken into bite-size pieces or shred with two forks. Stir the chicken back into the rice and vegetables. Top with cooked bacon.

Let the one you are going to freeze cool at this point, while you return the second casserole to the oven and bake uncovered for an additional 5 to 10 minutes, or until the sauce has thickened.

Allow the casserole to rest 5 minutes before serving. Top with sliced green onions.

To reheat the thawed frozen one, preheat oven to 425 degrees, and bake uncovered for an additional 25 to 30 minutes, or until the sauce has thickened.

Allow the casserole to rest 5 minutes before serving. Top with sliced green onions.

Source: Large Family Table

Instant Pot Pad Thai

3-6 pounds chicken breast, cubed
1 cup sliced green onions
1 cup soy sauce
1/2 cup fish sauce
3/8 cup (or 6 Tablespoons) sesame oil
3/8 cup (or 6 Tablespoons) rice wine vinegar
1 1/3 cup brown sugar
2/3 cup peanut butter
12 cloves garlic, minced
4 teaspoon ground ginger
1 teaspoon crushed red pepper flakes
1/2 cup lime juice (about 8 small limes)
1 (10 ounce) bag matchstick carrots

3 cups coleslaw mix
4 cups vegetable broth
2 (14 ounce) box rice noodles
½ cup chopped cilantro, to garnish
1 cup coarsely chopped peanuts, to garnish
Optional: 8 eggs, 4 cup fresh bean sprouts, 4 red bell pepper, thinly sliced

In a large skillet, brown the chicken on all sides. Set aside.
Add to a Crock-Pot: soy sauce, fish sauce, sesame oil, brown sugar, peanut butter, garlic, ginger, red pepper flakes, lime juice, and broth, mixing well. Add in green onions and carrots.
Cover and cook on low for 4 hours.
OR, prepare the liner of the electric pressure cooker with non-stick cooking spray. To the liner, add carrots, coleslaw mix, green onions (and red bell pepper, if desired). Pour liquid mixture over the  vegetables and stir. Close and set the valve to sealing. Set the pressure cooker to manual or pressure cook for 7 minutes. After the cycle, perform a quick release.
Once vegetables and broth are cooked (either method), stir in the noodles and stir well. (Break the noodle in half if needed.) Put lid back on (either slow cooker or pressure cooker) and let cook (slow cooker) or rest (pressure cooker) for 10 minutes.

If you want to add the eggs, in a separate pan cook the eggs by scrambling the eggs, stirring occasionally. Add to the pot once the noodles are done.
When the noodles have softened to your desired texture, serve with chicken, cilantro, peanuts and fresh bean sprouts, if desired.
Modified from the recipe at Large Family Table

Instant Pot Creamy Garlic Parmesan Chicken

3 pounds chicken breast, cubed
1 teaspoon salt
1 ½ tablespoon Italian seasoning blend (oregano, basil, thyme)
2 teaspoons paprika
½ teaspoon white pepper
¼ cup olive oil, divided
2 cloves garlic, minced

1 cup chicken broth
½ cup (1 stick) butter
2 cups heavy cream
4 ounces (½ package) cream cheese, softened
1 cup finely grated Parmesan cheese

Mix together dry seasonings and toss together with the chicken.
Set the pressure cooker to “saute” until hot. In small batches, brown the chicken in olive oil. Set aside and keep warm.
When all of the chicken is browned, deglaze the bottom of the pressure cooker by adding the chicken broth and scraping the bottom with a wooden spoon.
Return the chicken to the electric pressure cooker and stir in the garlic.
Close and set the valve to sealing. Set the pressure cooker to manual or pressure cook for 3 minutes. After the cycle, perform a quick release.
Stir in the remaining ingredients until the cheese has melted.
Serve over rice or egg noodles. Garnish with black pepper, additional Parmesan and/or fresh basil if desired.

Source: Large Family Table

Wilted Kale with Sesame-Ginger Dressing

7 bunches of Kale, Collards, Bok Choy Spinach or other greens, washed, trimmed and torn into bite size pieces
1/2 cup sesame seeds for garnish

Dressing:
2 cups soy sauce
1 cup rice vinegar
1/2 cup canola oil
1/2 cup grated fresh ginger
1/2 cup sugar
1/4 cup siracha

Whisk together ingredients for dressing and pour over greens. Massage dressing into leaves until coated well. Let rest for 30 minutes. Sprinkle toasted sesame seeds on top and serve.

Serves:50

Modified slightly from the recipe at Cooking for a Crowd

Stir Fry with Beef

 12 lbs trimmed lean beef strips
olive oil for sauteing
15 peppers, sliced (a variety of bell peppers)
15 medium sized onions, sliced
8 cups of dry rice
Stir fry Sauce:
1 cup soy sauce
4 tsp ground ginger
2 Tbl minced garlic
2 Tbl sesame oil
1 cup brown sugar
2 tsp crushed red pepper flakes

In batches, saute beef strips in small amount of olive oil. Remove beef when done and add sauce ingredients to saute pan (leave liquid from beef in pan). Stir until sugar is dissolved. Add peppers and onions. Cook until vegetables are crisp-tender (or longer if you like your veggies soft). Add reserved beef to vegetables and season with salt and pepper to taste. Prepare rice according to directions. Serve beef and vegetables over cooked rice.

Makes 50 Servings

Source: Cooking for a Crowd

Stuffed Cabbage Casserole

2 tsp olive oil, divided

1 lbs ground turkey
1/2 lbs ground pork
1 large onion, chopped fine
1 tbsp finely minced garlic
1/2 tsp. dried thyme
1 tsp sweet Hungarian Paprika
salt and fresh ground black pepper to taste
1.5 heads green cabbage, coarsely chopped
1 cans (14.5 oz.) petite dice tomatoes with juice
1 can (15 oz.) tomato sauce
1/4 cup water
2 cups cooked white or brown rice
2 cups low-fat mozzarella cheese

Preheat oven to 350°F.
Spray a large glass casserole dish with non-stick spray. (My dish was 13″ x 10″). Heat a large frying pan on medium heat; add ground turkey & pork and cook until browned and cooked through, breaking it apart as it cooks. Remove and set aside. In the same pan, add 1 tsp olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground meats . Add water to the pan. Simmer until it’s hot and slightly thickened, about 15-20 minutes.

While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.

Heat remaining olive oil in a large frying pan or dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper. When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.

Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.

Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot. Freezer friendly if you have leftovers. To reheat, thaw overnight in the refrigerator and then either microwave until hot or heat in the oven in a glass dish covered with foil.

Serves: 10

Source: Cook for a Crowd

Orange-Ginger Chicken Stir-Fry

18 cups cooked brown rice

18 cups cubed grilled chicken
4 cups snap peas
6 cups carrots, chopped into coins
4 cups onions, chopped (divided)
6 cups cauliflower, chopped into small florets
16 cups fresh bok choy, diced
10 cloves garlic, minced
8 oz. soy sauce
½ cup orange juice
zest of 1 orange
4 Tbl powdered ginger
8 oz. honey
2 Tbl chili oil
¼ cup corn starch
32 oz. chicken broth
toasted sesame seeds, for garnish
Olive or Canola oil, for cooking

Prep: Preheat oven to 375. Cook rice according to package instructions and divide among three large serving pans. Toss vegetables (reserve half of the onions to use with bok choy) in olive oiland place in pan. Do not add salt! (The soy in the sauce provides plenty of sodium.) Divide cooked chicken into pans over rice. Roast vegetables for 20 minutes in the oven..
Bok Choy: To cook the bok choy, heat olive oil in a large saucepan. Add 1 tbl of the minced garlic and cook until fragrant. Add remaining 2 cups onions and cook until translucent. Add a couple of dashes of soy sauce. Finally, add the bok choy to the pan, stirring continuously until leaves wilt. This is easiest when done in batches.
Sauce: Meanwhile, whisk the cornstarch and chicken broth together in a bowl. In a separate bowl, combine 1 cup soy sauce, orange juice, honey, ginger, chili oil, and orange zest. In a large pot, cook garlic in EVOO until fragrant. Add soy sauce mixture and heat until boiling. Pour in the cornstarch slurry and stir continuously until desired thickness is attained. If the sauce gets too thick, thin it with equal parts orange juice and chicken broth.

Makes 50 servings

Source: Cook For a Crowd

Instant Pot Hawaiian Chicken

3 pounds boneless, skinless chicken breasts or thighs, cut into pieces
1 (20 ounce) can pineapple chunks in juice, reserving 2 tablespoons of the juice
1 red bell pepper, cut into 1 inch pieces
1 red onion, cut into 1 inch pieces
⅓ cup low sodium soy sauce
2 tablespoons sesame oil
1 teaspoon garlic powder
½ teaspoon ground or minced ginger
⅓ cup brown sugar
⅓ cup Hoisin sauce
2 Tablespoons cornstarch


Place all ingredients EXCEPT 2 tablespoons pineapple juice and cornstarch in pressure cooker liner. Stir.
Cover the pressure cooker and set the valve to sealing. Cook on “manual” or “pressure cook” for 5 minutes. Release naturally for 10 minutes before quick release to remove the remaining pressure.

Remove the lid and turn the pressure cooker to “saute.”
In a small bowl, stir together the reserved pineapple juice and cornstarch to create a slurry. Pour into pressure cooker and stir gently to combine. Allow chicken to simmer for 3 to 5 minutes or until the sauce thickens.

Serve over rice or noodles.

Notes: A variation can be made by substituting barbecue sauce (especially Sweet Baby Ray's Hawaiian Style Barbecue Sauce) for the Hoisin sauce.

Source: Large Family Table

Chicken and Rice Soup

2 tsp Old Bay seasoning  

¹⁄2 tsp Onion powder 

¹⁄2 tsp Garlic powder 

1 Tbsp Poultry seasoning 

15 oz 2¹⁄3 cups Brown rice, long-grain, regular, dry, parboiled  

1 gal Water  and 4 Chicken bullion cubes  OR 1 gal chicken broth

³⁄4 cup Celery, fresh, chopped 

2 cups Carrots, sliced 

³⁄4 cup Onions, fresh, chopped 

14 oz Mushrooms, fresh, sliced  

2 Tbsp Parsley, dried  

1¹⁄2 tsp Black or white pepper, ground  

1¹⁄2 tsp Basil, dried  

2 lb 4 oz OR 3³⁄4 cups  Chicken (or turkey), cooked, diced ¹⁄2" pieces 

In a medium stock pot, add Old Bay seasoning, onion powder, garlic powder, poultry seasoning, brown rice, water, and chicken bullion cubes (or chicken broth). Cook uncovered over medium–high heat. Bring to a boil.  Simmer uncovered over medium heat for 10–15 minutes or until rice is completely cooked. Remove 2 cups  rice, and set aside.

Add celery, carrots, onions, mushrooms, parsley, pepper, and basil. Cook uncovered for 10–15 minutes or until soft.  Purée ingredients in stock pot with an immersion mixer for 3–5 minutes until mixture has a smooth consistency. Fold in remaining rice that was set aside and the diced chicken. Heat until chicken is warmed.

Makes 25 (1 cup) servings.

Red Beans and Rice

1 tablespoon olive oil 

1½ cups onions, fresh, peeled, ¼" diced 

1½ cups green bell peppers, fresh, ¼" diced 

3 cloves garlic, fresh, minced (1 clove is about ½ teaspoon minced) 

¾ cup brown rice, instant, uncooked 

2 teaspoons cumin, ground 

2 teaspoons oregano, leaves, dried 

½ teaspoon salt, table 

½ teaspoon black pepper, ground 

2 cups vegetable or chicken broth 

3 cups kidney beans, dark red, canned, drained and rinsed; or kidney beans, dry, cooked

Heat oil on medium–high in a medium skillet. 

Add onions and peppers, and sauté for about 3 minutes or until onions are soft. 

Reduce heat to medium. 

Stir in garlic, brown rice, cumin, oregano, salt, and pepper. Cook for 1 minute or until rice and spices become toasted, stirring constantly. 

When rice and spices are toasted, immediately add chicken broth. Stir, increase heat to medium–high, and bring to a boil. 

Stir in kidney beans. Reduce heat to medium, and simmer for 5 minutes or until rice becomes tender. Heat to a temperature of 140 °F for at least 15 seconds. 

Makes 6 ¾ cup servings.

Savory Rice Pilaf

1 teaspoon canola oil 

¼ cup onions, fresh, peeled, ¼" diced 

¾ cup rice, enriched, parboiled, uncooked 

2 tablespoons almonds, chopped 

1/8 teaspoon salt, table 

1/8 teaspoon allspice, dry, ground 

¼ teaspoon turmeric, dry, ground 

¼ teaspoon curry powder, dry, ground 

½ teaspoon pepper, black, ground 

1 cup vegetable broth, low-sodium 

Nonstick cooking spray

Preheat oven to 350 °F. 

Heat oil on medium–high heat in a medium skillet. Add onions, and sauté until tender, about 3 minutes. Reduce heat to medium. Add uncooked rice, almonds, salt, allspice, turmeric, curry powder, and black pepper. Stir constantly until rice is yellow and almonds and seasoning are lightly toasted, about 1–2 minutes. Do not burn. 

Stir in broth. Increase heat to medium–high, and bring to a boil. Remove from heat. 

Lightly coat a small baking dish (9" x 9") with nonstick cooking spray. Spread mixture evenly into baking dish. Cover with foil, and bake for 30 minutes or until liquid is fully absorbed. Fluff the rice gently with a fork. Makes - ¼ cup packed servings. 

Stir-Fried Green Rice, Eggs, and Ham or Tofu

2 lb 13 oz Brown or White Rice

24 Fresh large eggs, beaten OR 2 ½ cups Liquid eggs

¼ cup Canola Oil

2 cups OR 12 oz  Ham and/or Tofu, diced ¼’’

2 cups Fresh green onions, diced

1 ½ lb OR 3 cups Fresh spinach, chopped OR Frozen chopped spinach, thawed, drained

1 Tbsp Sesame oil 

1 tsp Low-sodium soy sauce

Make rice according to package directions.

Whisk eggs with ¼ cup water. Lightly coat pan with pan release spray. Cook half of egg mixture. Chop and set aside.Reserve other half of egg mixture. Sauté ham or tofu in vegetable oil over high heat for 2 minutes or until ham begins to brown. Reduce heat to medium. Mix in brown rice. Add remaining egg mixture. Stir frequently for about 5 minutes, or until cooked. Mix in onions, spinach, chopped egg, sesame oil, and soy sauce.  

Makes 25-1 cup servings.

Ropa Vieja (Shredded Beef over Rice)

4 lb 8 oz Beef shoulder  

1 lb Fresh onions, chopped

1 lb Fresh red bell peppers, chopped

3 Tbsp  Fresh garlic, minced 

1 1/2 tsp Salt

1 Tbsp Ground oregano

1 Tbsp  Ground cumin

1 tsp Dried rosemary, crushed 

1 tsp Ground black pepper

3/4 cup Sherry cooking vinegar

1 qt  Beef broth

1/3 cup Canned tomato paste 

1 qt  Water

2 Bay leaves

1 3/4 cup Fresh cilantro chopped

12 1/2 cups Cooked Rice

In a large stock pot, add beef shoulder. Cook uncovered over medium-high heat. Sear each side for 2 minutes. Remove beef from heat. Set aside. 

In a large stock pot, add onions, bell peppers, and garlic. Cook uncovered over medium-high heat for 2–3 minutes or until onions are translucent. Add seared beef, salt, oregano, cumin, rosemary, black pepper, vinegar, beef broth, tomato paste, water, and bay leaves. Bring to a boil. Reduce heat to medium–low. Cover and cook for 21/2 to 3 hours. Stir every hour to prevent sticking. 

Once beef is fork tender, remove from heat. Use a fork to shred meat.Combine shredded beef and cilantro in a large bowl. Stir well. Pour shredded beef mixture into a steam table pan (12″ x 20″ x 2½″).

Cook rice according to package directions to make 12 1/2 cups cooked rice. 

Makes 25 1/4 cup servings of shredded beef mixture over 1/2 cup rice.

Source: https://theicn.org/cnrb/recipes-for-child-care/child-care-recipes-for-centers-2/

Rice and Vegetable Casserole

1 qt Vegetable or Chicken broth

1 lb 11 oz White or Brown rice, long-grain

 ¹⁄4 cup Margarine

2 cups Onions, fresh, diced 

1 lb Mushrooms, fresh, sliced

1 Tbsp Garlic, minced

1¹⁄2 tsp Salt

¹⁄2 tsp  Black or white pepper, ground

¹⁄2 tsp Onion powder

2¹⁄4 cups Flour, All purpose or whole-wheat 

3 cups Milk

14 oz Kale, fresh, chopped

1 lb Cheddar cheese, shredded

9 oz OR 2³⁄4 cups Mozzarella cheese, low-moisture, shredded 

Cook rice in broth according to package directions.

Cream of mushroom sauce: In a large stock pot, add margarine, onions, mushrooms, minced garlic, salt, pepper, and onion powder. Stir constantly until mushrooms are soft. Sprinkle flour over mushroom mixture. Stir well. After 1 minute, turn down to medium heat. Add milk stirring constantly. Sauce will become creamy and thick in texture. Set aside. 

Assembly: Lightly coat a steam table pan (12" x 20" x 4") with pan release spray. 

First layer: Place cooked rice in steam table pan.

Second layer: Pour cream of mushroom sauce over rice.  

Third layer: Fold in kale.   

Fourth layer: Sprinkle cheeses evenly over rice mixture. 

Cover pan tightly. 17 Bake: 350 °F for 15–20 minutes. 

Cut into 5 x 5. Makes 25 about 2" x 3³⁄4" square servings.

Source: https://theicn.org/cnrb/recipes-for-child-care/child-care-recipes-for-centers-2/