Portion Size:
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DIRECTIONS

  1. Heat oil in stock pot or kettle. Add onions and cook until soft.
  2. Add broth, garlic, and spices to pot. Bring to boil.
  3. Divide rice, turkey, and vegetables evenly among pans and mix together. Divide hot broth evenly among pans. Stir.
  4. Cover pans and bake at 375° F for 1 hour and 30 minutes, or until rice is cooked. Fluff rice mixture then hold at 140° F until service.
  5. Portion 3/4 c ( 6 oz. spoodle) serving. Sprinkle 1 tbsp. toasted almonds on top of each portion.

INGREDIENT

Oil, vegetable

50 SERVINGS

MEASURE: 5 oz.
WEIGHT:

100 SERVINGS

MEASURE: 1 c. 2 oz.
WEIGHT:

INGREDIENT

Onions, diced ¼", RTU

50 SERVINGS

MEASURE: 2 c. 4 oz.
WEIGHT: 10 oz.

100 SERVINGS

MEASURE: 1 qt. 1 c.
WEIGHT: 1 lb. 4 oz.

INGREDIENT

Chicken broth, reduced sodium

50 SERVINGS

MEASURE: 1 gal. 3 c.
WEIGHT:

100 SERVINGS

MEASURE: 2 gal. 1 qt. 2 c.
WEIGHT:

INGREDIENT

Garlic, chopped

50 SERVINGS

MEASURE: 2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: ¼ c.
WEIGHT:

INGREDIENT

Garam masala spice

50 SERVINGS

MEASURE: 3 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: ¼ c. 2 tbsp.
WEIGHT:

INGREDIENT

Ground ginger

50 SERVINGS

MEASURE: 2 tsp.
WEIGHT:

100 SERVINGS

MEASURE: 1 tbsp. 1 tsp.
WEIGHT:

INGREDIENT

Jalapeño pepper, fresh, finely chopped

50 SERVINGS

MEASURE: 2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: ¼ c.
WEIGHT:

INGREDIENT

Rice, long grain brown, dry

50 SERVINGS

MEASURE:
WEIGHT: 5 lb. 12 oz.

100 SERVINGS

MEASURE:
WEIGHT: 11 lb. 8 oz.

INGREDIENT

JENNIE-O® All Natural Diced Turkey Breast, #263520, thawed

50 SERVINGS

MEASURE:
WEIGHT: 4 lb. 12 oz.

100 SERVINGS

MEASURE:
WEIGHT: 9 lb. 8 oz.

INGREDIENT

Peas and carrots, frozen

50 SERVINGS

MEASURE: 3 c. 2 oz.
WEIGHT:

100 SERVINGS

MEASURE: 1 qt. 2 ½ c.
WEIGHT:

INGREDIENT

Optional topping - Toasted almonds, slivered

50 SERVINGS

MEASURE: 3 c. 2 oz.
WEIGHT:

100 SERVINGS

MEASURE: 1 qt. 2 ½ c.
WEIGHT:
NUTRIENTS PER SERVING
Calories  
Fat  
Saturated Fat  
Trans Fat  
Cholesterol  
Sodium  
Carbohydrates  
Dietary Fiber  
Protein  
*For preparation by a food preparation establishment only, according to the food code or equivalent.
 

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Portion Size:
 

DIRECTIONS

  1. Heat oil in stock pot or kettle. Add onions and cook until soft.
  2. Add broth, garlic, and spices to pot. Bring to boil.
  3. Divide rice, turkey, and vegetables evenly among pans and mix together. Divide hot broth evenly among pans. Stir.
  4. Cover pans and bake at 375° F for 1 hour and 30 minutes, or until rice is cooked. Fluff rice mixture then hold at 140° F until service.
  5. Portion 3/4 c ( 6 oz. spoodle) serving. Sprinkle 1 tbsp. toasted almonds on top of each portion.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS

  MEASURE WEIGHT MEASURE WEIGHT
Oil, vegetable 5 oz. 1 c. 2 oz.
Onions, diced ¼", RTU 2 c. 4 oz. 10 oz. 1 qt. 1 c. 1 lb. 4 oz.
Chicken broth, reduced sodium 1 gal. 3 c. 2 gal. 1 qt. 2 c.
Garlic, chopped 2 tbsp. ¼ c.
Garam masala spice 3 tbsp. ¼ c. 2 tbsp.
Ground ginger 2 tsp. 1 tbsp. 1 tsp.
Jalapeño pepper, fresh, finely chopped 2 tbsp. ¼ c.
Rice, long grain brown, dry 5 lb. 12 oz. 11 lb. 8 oz.
JENNIE-O® All Natural Diced Turkey Breast, #263520, thawed 4 lb. 12 oz. 9 lb. 8 oz.
Peas and carrots, frozen 3 c. 2 oz. 1 qt. 2 ½ c.
Optional topping - Toasted almonds, slivered 3 c. 2 oz. 1 qt. 2 ½ c.
 
NUTRIENTS PER SERVING
Calories   Fat   Saturated Fat  
Trans Fat   Cholesterol   Sodium  
Carbohydrates   Dietary Fiber   Protein  
 
 
*For preparation by a food preparation establishment only, according to the food code or equivalent.

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