Town Food Service Equipment Company, Inc.
718/388-5650 outside New York State 800/221-5032
rIce PIlaf
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30 servings
InGreDIenTs
10 cups long grain rice
13 cups chicken broth or water (if broth is unsalted add 3-4 tsp. of salt; If using
water, add 12 to 13 chicken bouillon cubes)
1/2 cup wild rice, precooked by microwaving on high for 20 minutes
with 11/2 cups water and drained
1 cup butter or margarine
21/2 cups celery, chopped
2 cups slivered almonds
5 cups fresh mushrooms, chopped or sliced
4 cups green onions, sliced
DIrecTIons
1) Measure rice, chicken broth or water/bullion mixture, into rice pan.
note:
10 cups long grain rice cooked in 13 cups of broth yields about
30 cups cooked rice.
2) heat a large skillet over medium heat. Add butter and
spread to coat pan. Saute celery, slivered almonds and
precooked wild rice for about 3-4 minutes. Add mushrooms
and green onions. Cook and stir until lightly browned. Add
mixture to rice and water, stir well.
3) Make sure rice pot is level and in complete contact with the
heater plate. Cover the rice pot. push the oN button.
4) press the CooK button. After the CooK light goes out the
holD light will come on. Allow the rice to cure for an additional
10 to15 minutes.
5) Stir again to mix and fluff the rice. Serve immediately. Close lid
after each serving to prevent the rice from drying or discoloring.
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