Rice Pilaf (2 recipes)
100 Portions (2 Pans)
Portion: 1 Cup Each
1 cup (8 oz) butter or margarine
1 cup (7 oz) shortening
3 qt. (4 lb) onions, dry, finely chopped
2 tbsp (6 cloves) garlic, minced
1 1/4 gal. (10 lb) rice
3 1/2 gal. stock. beef or chicken, boiling
9 tbsp. (6 oz) salt
Melt butter or margarine and shortening and divide into 2 pans.
Sauté equal amounts of onions and garlic in each pan until onions
are a light yellow.
Add an equal quantity of rice to each pan. Cook until rice is lightly
browned, stirring constantly.
Add 1 3/4 gal. stock and 3 oz. salt to rice in each pan. Cover pans.
Bake 1 hour or until rice is tender. Remove from oven; stir lightly with a fork.
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 400 degree F. Oven
for a buffet, basic recipe
3 c long grain rice (used Uncle Bens)
6 c chicken stock
5 green onions
1 c sliced mushrooms
this amount was used for a wedding buffet for 120
18 c long grain rice
36 c chicken stock
30 green onions
6 c sliced mushrooms
This was frozen, then thawed in fridge and reheated in the oven
in big roasting pans
Note from Susan on the Growlies
Message Board who used this recipe:
We made this for 50 people this weekend and it was fabulous. It was easy and
held very well in the chafing dish. We placed pats of butter all over the top
before we transported to the party to be sure that the rice stayed moist.
When I first made this recipe to try out, I used the fast cooking minute rice
which was a mistake, and came out a little dry. This time, I followed the
recipe exactly, using the long grain rice which cooks for 20 minutes and
it was delicious. Thanks Dayle.