Ingredients
| Mushrooms, sliced, fresh | 3¾ pounds |
| Oil, vegetable | ¼ cup |
| Rice, brown, parboiled, dry – OR- use 1½ gallons+1 cup of cooked brown rice for 50 servings. | 3¼ pounds |
| Water (for dry rice only) | 3¼ quarts |
| Peas and carrots, frozen | 2¼ pounds |
| Soy sauce, less sodium | 10 ounces |
| Sesame oil | 2 tablespoons |
| Ginger, ground | 3 tablespoons |
| Sugar, brown | 2 tablespoons |
| Scallions or green onions, cut on bias | 1½ cups |
Instructions
- Preheat the oven to 400 °F.
- Toss the sliced mushrooms in oil. Place on a parchment-lined sheet tray and roast for 30 minutes.
- Combine rice and water into a steamtable pan. Stir to combine. Cover tightly.● OVEN METHOD: Cook in a 350 °F oven for 35 to 40 minutes.● STEAMER METHOD: Cook in a steamer for 25 to 30 minutes.
CCP: Heat to 135 °F for at least 15 seconds. - Remove from oven or steamer and cool.
CCP: Cool hot cooked food from above 135 ºF to 70º F or lower within two hours,and then cool down to 41ºF or lower within an additional four hours, for a total cooling time of six hours using appropriate procedure.
Note: this can be made a day ahead of time. - Combine the roasted mushrooms, chilled rice, and thawed frozen peas and carrots in a large bowl or mixer.
- In a small bowl, mix soy sauce, sesame oil, garlic, ginger, and sugar. Whisk to combine.
- Toss rice and vegetable mixture with the sauce.
- Place on a parchment-lined sheet tray and bake for 35 to 45 minutes. Stir occasionally to evenly brown the rice.
CCP: Heat to 135 F or higher for at least 15 seconds. - Garnish with scallions.
CCP: Hold for hot service at 135 F or higher.
Recipe Notes
Use a #6 disher to serve.