Fancy Brown Rice

48 servings

This innovative rice features Worcestershire sauce, paprika, mushrooms and brown rice.


7 oz. + ½ tsp. chicken base
1 gal. + 1 qt. + 1 cup + 2 oz. + 1 7/16 tsp. water
1 oz. Worcestershire sauce
1 oz. ground black pepper
1 oz. paprika
2 lb. butter
5 oz. + 1 tbsp. + 1 13/16 tsp. dried minced onions
3 lb. brown rice
2 cups mushrooms 


1. Place first eight ingredients in stockpot. Mix thoroughly.

2. Measure rice in pan.

3. Add mushrooms to panned rice.

4. Pour liquid over rice and mushrooms.

Recipe by Corpus Christi Independent School District, Corpus Christi, Texas

More From FoodService Director

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

FSD Resources