Ingredients
| Rice, brown, long-grain, dry | 3¼ pounds |
|
Water (1 gallon 1 cup) |
1.06 gallons |
| Salt | 3 tablespoons |
| Cinnamon, ground | 1 tablespoon |
| Cumin | 3 tablespoons |
| Oil, olive | 1⅓ cup |
| Onions, raw, small dice | 1 pound |
| Garlic, fresh, minced | 11 cloves |
| Ginger root, fresh | 8 slices |
Instructions
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Pre-heat steamer.
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Ina 2-in. hotel pan, combine rice, water, salt, cinnamon, and cumin. Cook for 30-35 minutes, until tender.
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Once rice is cooked, remove from heat and let cool for 10 minutes then fluff with fork.
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Heat oil in large sauté pan, add onions and cook until soft.
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Add garlic and ginger and cook for another 2 minutes.
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Add cooked rice to a large bowl and mix in the onion, garlic, and ginger mixture.
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Hold for hot service at 135˚F or higher.
Recipe Notes
Serving size: 1/2 cup
Crediting:1 oz grain equivalent
Nutrition Facts per Serving (0.5cup)
Calories: 170 kcal | Fat: 7 g | Saturated fat: 1 g | Sodium: 400 mg | Carbohydrates: 24 g | Fiber: 1.4 g | Sugar: 0.6 g | Protein: 2.5 gThe outcome, crediting information, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.
