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