Black Pearl Medley Taj Salad

Salad, Black Pearl Medley Taj.jpg

Grains, Fruit, Vegetable, Snack/Side, Asian, Plant-Forward, Gluten Free , Vegetarian

Yield: 100 Servings

Grains: 1 oz.

Fruit: 1/4 cup

Ingredients

6 quarts Water

6 pounds Black Pearl Medley Rice

3 tablespoons Canola/olive oil blend

1 ½ cup Lemon juice from concentrate, bottled

¼ cup Curry, dry powder

2 tablespoons Salt, kosher

2 tablespoons Sugar, white, granulated

1 ½ cups Mayonnaise, light, cholesterol-free

12 ½ cups Apple, 198 count, quartered or chopped

6 cups Celery, raw, diced

6 cups Cranberries, dried, sweetened

Method

  1. Evenly spread 2 lbs. Black Pearl Medley rice in a 2" hotel pan. Add 2 quarts water. Cover pan with aluminum foil.

  2. Bake in a pre-heated 350°F. (400°F. standard) oven for 50 minutes or until tender and all liquid is absorbed.

    CCP--Minimum internal temperature should be 140°F. or above.

  3. Remove pan from oven and uncover. Stir in 1 Tbsp oil per pan.

  4. Cool rice completely on a sheet pan.

  5. Whisk together the lemon juice, curry powder, salt, sugar and mayonnaise.

  6. Combine cooled rice, apples, celery and cranberries in a large bowl.

  7. Pour dressing over the salad and mix well to combine. Cool quickly (per HACCP) to internal temperature of 40°F. or below.

    CCP-Hold refrigerated at internal temperature of 40°F. or below for service.

Source: Jeremy West, Greeley-Evans Weld County School District 6