2 pounds Brown rice, dry, parboiled
2 quarts 2cups Water
1 cup Kikkoman Less Sodium Soy Sauce
2 tablespoons Toasted Sesame Oil
2 teaspoons Garlic powder
2 teaspoons Onion powder
2 teaspoons Ground ginger
2 teaspoons Black pepper, ground
1 pound 8 ounces (4 cups) Edamame, shelled, IQF, thawed
1 pound 10 ounces (4 cups) Carrots, diced, IQF, thawed
1 cup Green onions, raw, thinly sliced
Preheat the oven to 350°F. Spray a 2-inch full-size steamtable pan with pan release spray. Place parboiled brown rice in the prepared steamtable pan.
In a 3-quart liquid measuring container combine the water, Kikkoman Less Sodium Soy Sauce, toasted sesame oil, garlic powder, onion powder, ground ginger, and black pepper. Whisk together until well combined and pour over the rice in the steamtable pan. Stir well to combine and distribute the ingredients. Cover the pan tightly with foil. Bake in the preheated 350°F oven for about 1 hour, or until the rice is tender and most of the liquid is absorbed.
Remove the pan from the oven and stir in thawed edamame and diced carrots. Cover and place into the oven for an additional 5 minutes.
CCP: Cook to a minimum internal temperature of 165°F.
Remove the pan from the oven and stir in the green onions.
CCP: Cover and hold at or above 135°F until service.
Stir before serving.