Lyonnaise rice

Yield: 100 Servings

Measure Ingredient
2¾ gallon WATER; COLD
2 cups PIMENTOS 7 OZ
2¼ quart ONIONS DRY
9 pounds RICE 10LB
½ cup SALAD OIL; 1 GAL
3 tablespoons SALAD OIL; 1 GAL
3 tablespoons SALT TABLE 5LB

1. COMBINE RICE, WATER, SALT AND SALAD OIL; BRING TO A BOIL. STIR OCCASIONALLY.

2. COVER TIGHTLY; SIMMER 20 TO 25 MINUTES. DO NOT STIR.

3. REMOVE FROM HEAT.

4. SAUTE' ONIONS IN BUTTER OR MARGARINE ADD SAUTEE'D ONIONS AND CHOPPED PIMENTOS TO COOKED RICE. PLACE AN EQUAL QUANTITY OF RICE MIXTURE IN EACH SERVING PAN. (18 BY 24"). BAKE IN 350F. OVEN FOR 15 MINUTES

TOSS WELL BEFORE SERVING.

Recipe Number: E00501

SERVING SIZE: ¾ CUP (4

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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