|
Ingredients |
25 servings |
50 servings |
75 Servings |
100 Servings |
|
Pearled Sorghum Grain (Nu Life Market) |
1.250 pound(s) |
2.500 pound(s) |
3.000 pound(s) + 12 oz. |
5.000 pound(s) |
|
Chicken Stock |
2.000 quart(s) |
1.000 gallon(s) |
1.500 gallon(s) |
2.000 gallon(s) |
|
Cheese, Cheddar, Shredded |
1.250 pound(s) |
2.500 pound(s) |
3.000 pound(s) +12 oz. |
5.000 pound(s) |
|
Bacon, Pork, Cured, Raw |
½ pound(s) |
1.000 pound(s) |
1.500 pound(s) |
2.000 pound(s) |
|
Broccoli |
2.500 quart(s) |
1.000 pound(s) + 1.000 quart(s) |
1.000 gallon(s) + 3 ½ quart(s) |
2.500 gallon(s) |
|
Pepper, Bell, Red |
5.000 cup(s) |
1.000 pound(s) + 1.000 cup(s) |
1.000 quart(s) + 3 ½ cup(s) |
2.500 quart(s) |
|
Pepper, Black, Ground |
1.000 tablespoon(s) |
2.000 tablespoon(s) |
3.000 tablespoon(s) |
4.000 tablespoon(s) |
- Cook the bacon crispy and drain on paper towels. When cool, crumble the bacon and reserve for the recipe.
- Heat the chicken stock to a boil and then add the sorghum pearls and simmer covered for 40 minutes.
- Add the broccoli and the bell pepper to the sorghum pearls and cook an additional five minutes.
- Add the shredded cheddar, the black pepper and the crumbled bacon and fold into the broccoli and sorghum pearls.
- This item can be held on a team table for service.
|
Nutrients Per Serving |
||
|
Kilocalories |
235.117 |
kcal |
|
Protein |
10.805 |
g |
|
Carbohydrate |
21.414 |
g |
|
Fat, Total |
11.990 |
g |
|
Cholesterol |
29.801 |
mg |
|
Saturated Fat |
6.114 |
g |
|
Sodium |
367.753 |
mg |
|
Vitamin A (RE) |
138.593 |
RE |
|
Vitamin C |
51.496 |
mg |
|
Calcium |
184.953 |
mg |
|
Iron |
1.169 |
mg |
|
Dietary Fiber, Total |
1.777 |
g |
Certified Executive Chef American Academy of Chefs
