Greek Rice Pilaf

DAY PRIOR TO SERVICE:

1. Prepare the Greek spice blend.
2. Store, wrapped, labeled, and dated in dry storage.
3. Remove stickers from tomatoes, if needed. Wash onions and tomatoes under cool running water.
4. Using vegetable dicer, dice onions and tomatoes.
5. Store diced onions and tomatoes separately in the cooler, wrapped, labeled, and dated.

Hold at 41°F or below.

DAY OF SERVICE:

1. Using the brown rice pilaf base recipe, add the Greek spice blend and onions to the stock, along with the salt and garlic listed in the base recipe.
2. Proceed with the remaining steps of the brown rice pilaf base recipe as directed.
3. Hot hold, covered, until served.

Hold at 135°F or above.

4. Gently stir in fresh diced tomatoes just before serving.

Rice holds well and does not need to be prepared in batches for service.