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Italian Rice Bake (Riso Al Forno)
This Italian inspired baked rice dish layers rice, tomato, beef, and cheese for a perfect combination of flavors and textures in every bite. Similar to lasagna but without wheat pasta, a perfect gluten-free main dish that students will love.
This tasty K-12 school recipe was created for us by our friend Chef Sam Cowens-Gasbarro of Healthy School Recipes. Click on the PDF below to download the full recipe with crediting from the USDA Food Buying Guide recipe analysis workbook (RAW).
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Servings48
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Serving Size¾ cup
Ingredients
- 3½ pounds (or 4 pounds) cooked beef crumbles (or raw ground beef, 20% fat)
- 72 ounces diced tomatoes, canned, low sodium
- 70 ounces tomato puree, canned, low sodium
- 1 quart vegetable stock or water
- ¼ cup Italian seasoning, salt free
- 2 teaspoons red pepper flakes, crushed
- 2 tablespoons garlic, granulated
- 1 teaspoon kosher salt
- 3¼ pounds brown long-grain rice, parboiled, dry
- 2½ pounds shredded mozzarella cheese, part-skim
- ½ pound shredded parmesan cheese
Directions
- Preheat oven to 350 °F
- Spray a 4-inch steamtable pan with pan spray. Use one pan for 48 servings.
- In a large bowl, mix together beef crumbles, diced tomatoes, tomato puree, stock (or water), and seasonings. Stir well to combine.
NOTE: If using raw ground beef, brown ground beef, breaking into ½ -inch crumbles and stirring occasionally until internal temperature reaches165 °F. Remove drippings.
CCP: Heat to 165 °F or higher for at least 15 seconds.
- Place mixture in steamtable pan.
- Add rice and half of each cheese. Stir gently to combine. Cover tightly.
- Bake for 90 minutes. CCP: Heat to 135 °F for at least 15 seconds.
- Remove from oven and top with remaining cheese. Let sit in warmer, covered for 15 minutes to melt cheese.
- Hold warm, covered, until service. CCP: Hold warm, above 135 °F for service.
Recipe Notes
One Portion (Two #10 Scoops) Provides: 1 oz. eq. whole grain, 2 oz. eq. meat/meat alternate, ½ cup vegetable.1 serving is two #10 scoops (approximately ¾ cup)
Source: Samantha Cowens-Gasbarro, Healthy School Recipes
Nutrition Facts
- Serving ¾ cups
- Calories 310cal
- Total Fat 11g
- Saturated Fat 5g
- Cholesterol 30mg
- Sodium 470mg
- Carbohydrates 36g
- Dietary Fiber 2g
- Protein 18g