Recipe - Lyonnaise Rice

2 Three fourths ga WATER; COLD
2 cup PIMENTOS 7 OZ
2 One fourth qt ONIONS DRY
9 pound RICE 10LB
One half cup SALAD OIL; 1 GAL
3 tablespoon SALAD OIL; 1 GAL
3 tablespoon SALT TABLE 5LB

1. COMBINE RICE, WATER, SALT AND SALAD OIL; BRING TO A BOIL. STIR
OCCASIONALLY.

2. COVER TIGHTLY; SIMMER 20 TO 25 MINUTES. DO NOT STIR.

3. REMOVE FROM HEAT.

4. SAUTE' ONIONS IN BUTTER OR MARGARINE ADD SAUTEE'D ONIONS AND
CHOPPED PIMENTOS TO COOKED RICE. PLACE AN EQUAL QUANTITY OF RICE
MIXTURE IN EACH SERVING PAN. (18 BY 24"). BAKE IN 350F. OVEN FOR 15
MINUTES
TOSS WELL BEFORE SERVING.

Recipe Number: E00501

SERVING SIZE: Three fourths CUP (4

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.