| 12 servings | 24 servings | |||
| Ingredients | Weights | Measures | Weights | Measures |
| U.S. long grain rice, uncooked | 1 lb 4 oz | 3 cups | 2 lb 7 oz | 6 cups |
| 1. Place rice on sheet pan. Toast in 350°F (180°C) oven for 3 to 5 minutes or until rice is light brown. Stir rice occasionally as it is toasting. | ||||
| Butter | 2 oz | 1/4 cup | 4 oz |
1/2 cup |
| Red onions, diced | 5 oz | 1 cup | 10 oz | 2 cups |
| Chicken broth | 48 oz | 1-1/2 qts | 96 oz | 3 qts |
| 2. Sauté onions in melted butter until soft. Add rice and broth; cover. Cook in 350°F (180°C) oven until rice is tender and fluffy, about 18 to 20 minutes. Place rice on sheet pan; cool. | ||||
| Water | 12 oz | 1-1/2 cups | 24 oz | 3 cups |
| Sugar | 12 oz | 1-1/2 cups | 24 oz | 3 cups |
| Orange zest | 6 oz | 3/4 cup | 12 oz | 1-1/2 cups |
| Cinnamon stick | 6 oz | 3/4 cup | 12 oz | 1-1/2 cups |
| Pears, peeled, cut into sixths | 32 oz | 1 qt | 64 oz | 2 qts |
| 3. Over low heat, dissolve sugar in water. Add orange zest, cinnamon and pears. Poach pears until firm but tender; remove pears. Strain poaching liquid and reduce by half; cool. | ||||
| Blue cheese vinaigrette* | 24 oz | 3 cups | 48 oz | 1-1/2 qts |
| Walnuts, toasted | 8 oz | 2 cups | 1 lb | 4 cups |
| 4. Mix rice with dressing and half of the walnuts. Serve rice salad on a bed of mixed salad greens. Garnish with remaining walnuts and poached pears. | ||||
| Blue Cheese Vinaigrette* | ||||
| Grapeseed oil | 12 oz | 1-1/2 cups | 24 oz | 3 cups |
| Reserved poaching liquid | 6 oz | 3/4 cup |
12 oz | 1-1/2 cups |
| Cider vinegar | 4 oz | 1/2 cup | 8 oz | 1 cup |
| Lemon juice | 2 oz | 1/4 cup | 4 oz | 1/2 cup |
| Parsley, minced | 1/4 cup | 1/2 cup | ||
| Garlic, minced | 2 cloves | 4 cloves | ||
| Shallots, minced | 1 | 2 | ||
| Blue cheese, crumbled** | 5 oz | 1-1/4 cups | 10 oz | 2-1/2 cups |
| Salt | as needed | as needed | ||
| Black pepper | as needed | as needed | ||
| 5. Combine first seven ingredients. Add the blue cheese. Season to tast | ||||
| **If desired, reserve some of the blue cheese to sprinkle on salad as a garnish. | ||||
Serving size: 1-1/4 cups (7.5 oz) rice salad.