Lemon Dill Orzo

Serving Size: 1/2 Cup Makes: 10/25/50/100 Servings Cook Temp.: 325°F

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Nutritional Content

Allergens: AllergenMilk; Onion; AllergenEggs; AllergenWheat; Tomato; Garlic; AllergenSoy; Citrus; Corn; Celery; Carrots

Calories: 250 Kcal

Carbohydrates: 38 g

Protein: 8 g

Total Fat: 7 g

Calcium: 75 mg

Sodium: 200 mg

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Ingredients

10 Servings

• 2 Tbsp Oil, Olive

• 2 Tbsp Margarine, Solids

• 3 Oz Onion, Yellow

• 2 Cup Soup Broth Vegetable f/Base

• 3 Tbsp 1 tsp Flour, All Purpose

• 1 tsp Juice, Lemon Bulk

• 2 Oz Cheese, Parmesan Grated

• 1/4 tsp Salt, Iodized

• 1/4 tsp Pepper, Black Ground

• 1 lb Pasta, Orzo

• 1 tsp Dill, Weed Dried

25 Servings

• 1/3 Cup Oil, Olive

• 1/3 Cup Margarine, Solids

• 7 Oz Onion, Yellow

• 1 1/4 Qt Soup Broth Vegetable f/Base

• 1/2 Cup Flour, All Purpose

• 2 tsp Juice, Lemon Bulk

• 4.5 Oz Cheese, Parmesan Grated

• 1/2 tsp Salt, Iodized

• 1/2 tsp Pepper, Black Ground

• 2 lb 8 Oz Pasta, Orzo

• 2 tsp Dill, Weed Dried

50 Servings

• 2/3 Cup Oil, Olive

• 2/3 Cup Margarine, Solids

• 14 Oz Onion, Yellow

• 2 1/2 Qt Soup Broth Vegetable f/Base

• 1 Cup Flour, All Purpose

• 1 Tbsp 2 tsp Juice, Lemon Bulk

• 9 Oz Cheese, Parmesan Grated

• 1 tsp Salt, Iodized

• 1 tsp Pepper, Black Ground

• 5 lb Pasta, Orzo

• 1 Tbsp 2 tsp Dill, Weed Dried

100 Servings

• 1 1/4 Cup Oil, Olive

• 1 1/4 Cup Margarine, Solids

• 1 lb 12 Oz Onion, Yellow

• 1 Gal 2 Cup Soup Broth Vegetable f/Base

• 2 Cup Flour, All Purpose

• 3 Tbsp 1 tsp Juice, Lemon Bulk

• 1 lb 2 Oz Cheese, Parmesan Grated

• 2 tsp Salt, Iodized

• 2 tsp Pepper, Black Ground

• 10 lb Pasta, Orzo

• 3 Tbsp 1 tsp Dill, Weed Dried

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. In a large saucepan, heat oil and margarine. Add onion and sautee over low heat until tender.

3. Stir in flour, cook for 5 minutes. Whisk in broth and simmer an additional 10 minutes, stirring occasionally. Remove onion mixture from heat and set aside.

4. In a large bowl, combine remaining ingredients. Add onion mixture. Toss to combine.

5. Transfer orzo mixture to baking dish. Cover with foil and bake until heated through.

6. Cook Time: 20-25 mins

7. CCP -- Maintain >140F/60C; discard unused product.

8. CCP -- Cool: Product must reach 140F/60C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

9. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.
   
   Print Recipe Here