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Add a photoServings: 12
Ingredients
- 7 gal WATER
- 1 lb CARROTS FRESH
- 1 lb CELERY FRESH
- 1 lb ONIONS DRY
- 2 lb RICE 10LB
- 1 1/2 lb SOUP GRAVY BASE BEEF
- 2 tsp PEPPER BLACK 1 LB CN
- 3 x BAY LEAVES
Directions
- 1. RECONSTITUTE SOUP AND GRAVY BASE.
- 2. Add in CARROTS, CELERY, ONIONS, BAY LEAVES, PEPPER, AND SALT. COVER; BRING TA BOIL; REDUCE HEAT; SIMMER ABOUT 30 Min.
- 3. Add in RICE. SIMMER, STIRRING FREQUENTLY, ABOUT 15 Min Or possibly Till RICE ISTENDER. REMOVE BAY LEAVES.
- NOTE:
- 1. IN STEP 1, IF BEEF BONES ARE NOT AVAILABLE, 1 LB 8 Ounce SOUP AND GRAVY BASE, BEEF, MAY BE USED. SEE RECIPE CARD A012000. OMIT SALT AND SEASONTO TASTE.
- NOTE:
- 2. IN STEP 2: 1 LB 4 Ounce FRESH CARROTS A.P. WILL YIELD 1 LB Minced CARROTS; 1 LB 6 Ounce FRESH CELERY A.P. WILL YIELD 1 LB Minced CELERY; 1 LB 2 OA DRY ONIONS A.P. WILL YIELD 1 LB Minced ONIONS.
- NOTE:
- 3. IN STEP 3, 2 Ounce (2/3 C.) DEHYDRATED ONIONS MAY BE USED. SEE
- SERVING SIZE: 1 C.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2387g | |
| Recipe makes 12 servings | |
| Calories 310 | |
| Calories from Fat 6 | 2% |
| Total Fat 0.68g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 144mg | 6% |
| Potassium 336mg | 10% |
| Total Carbs 68.07g | 18% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.75g | 3% |
| Protein 6.35g | 10% |
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