Orange Rice Pilaf

Serves: 
100 servings

This pilaf would make a great summer side dish with  its orange juice, onions and bay leaves.

Ingredients

4 oz. dried minced onions or 1 lb. fresh onions, minced
1 gal. water
1 gal. orange juice
11/3 tbsp. salt
2 tsp. white pepper
8 bay leaves
61/2 lbs. long-grain white rice

Steps

1. Place onions, water, orange juice, salt, pepper and bay leaves in stockpot. Boil until onions are tender. Remove bay leaves.

2. Divide rice equally between two 12” x 20” x 2 ½” steamtable pans. Add half liquid-onion mixture into each pan. Cover tightly with foil or metal lid.

3. Bake in 350°F conventional oven until done, about 45 mins., or 30 mins. in 350°F convection oven. Stir and season to taste.

More From FoodService Director

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

FSD Resources