YIELD: 24 servings 1 cup + 2 Tbsps. chicken broth⅝ tsp. salt and pepper2¼ oz. fresh eggplant, peeled and diced ⅛"9 oz. fresh yellow onions, diced ⅛"4½ oz. fresh celery, diced ⅛"2¼ oz. fresh red peppers, diced ⅛"2¼ oz. fresh green peppers, diced ⅛"3½ oz. butter1¾ oz. converted white rice, raw5½ oz. all-purpose flour1 Tbsp. + ½ tsp. curry powder4¼ oz. Idaho potatoes, 60 or 80 CT, peeled and diced4½ oz. Red Delicious apples, 125 CT, peeled, cored and diced4½ oz. cantaloupe, 23 CT, peeled, ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.