| Yield 1X: | 96.00 | oz | Allergens: | ||
| Portion: | 6 | oz | Garlic, onion | ||
| Portions: | 16.0 | ||||
| Shelf life: | 2 days | ||||
| Date: | 7.6.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Canola oil | 3.00 | 6.00 | ||
| Vermicelli, broken into 1″ pieces | 1 | 2 | ||
| Celery, small dice | 12.00 | 1 | 8.00 | |
| Carrots, small dice | 12.00 | 1 | 8.00 | |
| Yellow onions, small dice | 1 | 8.00 | 3 | |
| Garlic, minced | 2.00 | 4.00 | ||
| Jasmine rice | 1 | 8.00 | 3 | |
| Butter, whole | 4.00 | 8.00 | ||
| Chicken broth | 2 | 8.00 | 5 | |
| Salt and pepper mix | 0.25 | 0.50 | ||
| Salted almonds, coarsely chopped | 8.00 | 1 | ||
| Parsley, coarsely chopped | 0.50 | 1.00 | ||
| Basil, coarsely chopped | 0.50 | 1.00 |
Heat a suitable pot over high heat, then add the canola oil. Add the pasta, and cook, stirring, until toasted. Add the garlic, and cook for aroma, add vegetables and cook, stirring, until the , until the vegetables have softened, about another three minutes. Add the rice and cook, stirring, until hot.
Add chicken broth, salt, and black pepper to rice mixture, stir to incorporate, bring to a boil, then reduce to a slow simmer. Cover, the cook for 25 minutes. Remove from the heat, and allow to sit, covered, for ten minutes. Add the chopped almonds, then stir to combine evenly. Transfer to a sheet pan to cool.
When completely cool, transfer to a cambro. Cover, label, date, initial, and store refrigerated. Reheat in 3 lb. batches with one ounce of chopped parsley.