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Ingredients
- 10 lbs yellow onions, diced
- 5 lbs leeks, cleaned and sliced
- 10 lbs carrots, diced
- 5 lbs parsnips, diced
- 10 lbs celery, diced or sliced (half moon)
- 3 lbs mushrooms, sliced (if fresh not available used canned 1 #10 can/20 gal)
- 1/2 cup sage (can substitute tarragon), fresh minced
- 1 cup garlic, preferably roasted (if not, well cooked- sauteed)
- 3 no. 10 cans tomatoes, diced, canned
- 15 gallons water
- 2 lbs chicken base
- 7 lbs wild rice
- 1 cup parsley
Directions
- Saute onions, leeks, carrots, parsnips in olive oil until onions are transparent.
- Add celery, cook through.
- Add mushrooms, saute until they release their juices. Add herbs and saute for 1-2 minutes.
- Add remaining ingredients and cook until rice is tender.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 76600g | |
| Calories 17861 | |
| Calories from Fat 601 | 3% |
| Total Fat 71.27g | 89% |
| Saturated Fat 13.14g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9186mg | 383% |
| Potassium 57116mg | 1632% |
| Total Carbs 3849.84g | 1027% |
| Dietary Fiber 580.3g | 1934% |
| Sugars 672.87g | 449% |
| Protein 667.81g | 1068% |
