Menu and Recipe Manu.. - The Early Childhood Commission

DAY 7
51
Recipes for General Menus
PUMPKIN RICE
(Staple and Vegetable)
Ingredient Metric Standard Measure Method
Rice 600g 20 oz 2 ½ cups 1. Remove any foreign object from rice.
Water 960 g 32 oz 4 cups
Pumpkin 240 g 8 oz ½ large
slice
2. Wash rice once in water in large bowl.
3. Drain rice, cover and set aside.
4. Remove seed and pulp from pumpkin.
5. Scrub and wash skin of pumpkin.
6. Peel most of skin from pumpkin.
7. Cut pumpkin into small chunks.
Escallion 15 g ½ oz 1 stalk 8. Clean and wash thyme, scotch bonnet pepper and escallion under
running water.
Scotch Bonnet Pepper 2g - 1 sliver
9. On a cutting board, finely chop scotch bonnet pepper and escallion.
Thyme 5g - 1 sprig
10. Remove leaves from thyme and discard stem.
Margarine 30 g 1 oz 2 Tbsp 11. In a stock pot over medium high heat, melt margarine.
12. Sauté pumpkin, escallion, thyme, and pepper.
Salt 5 g - 1 tsp 13. Add salt and water to stock pot with pumpkin.
Water 1½ L 48 oz 6 cups
14. Bring to the boil over medium high heat.
Menu and Recipe Manual for Early Childhood Institutions