Side view of confetti rice pilaf on a plate with sliced ham and salad greens.

Confetti Rice Pilaf (For 50+)

Recipe developed for USA Rice by Chef Cyndie Story, PhD, RD, CC.

Click on the PDF below for complete nutritional information and recipe information for 50 & 100 servings.

  • Servings
    50
  • Serving Size
    ¾ cup

Ingredients

  • 6 cups brown rice, parboiled, uncooked
  • 6 ¼ cups carrots, fresh, sliced or diced
  • 6 ¼ cups zucchini, fresh, sliced or diced
  • 6 ¼ cups summer squash, yellow, fresh, sliced or diced
  • 2 quarts, 1 pint vegetable or chicken broth, low sodium
  • 1 tablespoon, 1 teaspoon garlic, minced
  • 2 teaspoons black pepper, ground
  • 2 tablespoons basil, fresh, chopped

Directions

  • Lightly coat 2 steam table pans with pan release spray. Place 1 lb 4 oz rice into each steam table pan (12” x 20” x 2 ½ “).
  • Place 1 pound each of carrots, zucchini and yellow squash in each steam table pan.
    Add 5 cups broth, 2 teaspoons garlic, 1 teaspoon black pepper, and 1 tablespoon fresh basil (1 ½ tsp dry basil) to each pan. Stir thoroughly to combine.
  • Bake, uncovered, until rice is cooked and carrots are tender. Conventional oven: 350°F for 45 minutes. Convection oven: 350°F for 30 minutes. (For convection ovens, partially cover each pan with foil.)  *Critical Control Point: Hold for service at 135⁰F or higher.
  • Portion with 6 fl oz spoodle (¾ cup).

Nutrition Facts

  • Serving ¾ cup
  • Calories 106
  • Total Fat .82g
  • Saturated Fat .17g
  • Cholesterol 0mg
  • Sodium 31.59mg
  • Carbohydrates 22.57g
  • Dietary Fiber 1.71g
  • Protein 2.58g