Brown Rice Pilaf with Carrots and Dill

Steps

1. Add the onion, oil, garlic and ginger to 2-1/2 inch deep hotel pans (1 full hotel pan will serve 50). Roast, stirring once or twice, until the onions are translucent but not brown. Convection oven: 350°F about 10 minutes Conventional oven: 400°F about 15 minutes.
2. Remove from oven, stir in rice and black pepper.
3. Add boiling broth, equally dividing it among hotel pans if you are using more than one. Cover tightly.
4. Bake until all liquid is absorbed and rice is tender, about 40-50 minutes. CCP: Heat to 165°F or higher.
5. Steam the carrots until tender, but not mushy, about 5-7 minutes, depending on the intensity of your steamer. (Check after 5 minutes.)
6. Stir carrots and dill into cooked rice, reserving a little dill for garnish, using forks to mix gently. (Add salt to taste, if necessary. Salt will depend on the sodium in the concentrate.)
7. Serve immediately, sprinkle with remaining dill. CCP: Hold for hot service at 140°F or higher.

Nutritional Information

• Calories: 56
• Cholesterol: 0 mg
• Sodium: 186 mg
• Fiber: 135 g
• Iron: 0.64 mg
• Calcium: 13.97 mg
• Vitamin A: 4614 IU
• Vitamin C: 2.28 mg
• Protein: 1.29 g
• Carbohydrate: 9.34 g
• Total Fat: 1.72 g
• Saturated Fat: 0.32 mg