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Apple Cinnamon Rice Pilaf
Food Management Staff
May 1, 2004
1 Min Read
FM Staff
YIELD: 48 servings
3 boxes Near East Rice Pilaf
3 qts. apple juice
3 Tbsps. cinnamon
3 qts. water
1 qt. lemon juice
1 gal. green apples, diced
6 cups walnut pieces
1 cup fresh parsley, chopped
Prepare rice pilaf according to package directions, except use apple juice instead of the amount of water called for in the instructions. Add enclosed seasoning packets.
In a separate bowl, combine water and lemon juice. Soak apples in the water/lemon juice mixture to prevent browning. Drain apples.
Combine walnuts, parsley and apples with the hot rice. Garnish with additional walnut pieces, if desired. Hold covered in warming cabinet or steamtable on medium setting for 3 hours.
Recipe from Rich Robinson, Director of Food Services, Children's Memorial Hospital, Chicago, IL.
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