Yield: 12 servings
4 cups chicken stock
2 cups water
3 medium onions. diced
1 package of bacon, diced into 1 inch pieces
1 tsp pepper
1 cup Dairy free margarine (I like earth balance or vegan becel)
1/4 Coconut oil (Make sure it is descented, I like Omega Organic coconut oil for this)
1/4 cup bacon fat (I always save my fat in the freezer, so I have or for recipes like this or frying perogies. If you don't have any just add another 1/4 cup of coconut oil instead)
1/4 cup water
Bring chicken stock and water to boil in a large pot on stove, add rice lower heat to just barely simmering. Cook for 55 minutes until all the water is absorbed.
Add onions to pan, fry until just starting to turn translucent,
Turn heat down, add margarine, coconut oil, additional bacon fat and pepper to pan, cover, simmer for 15 min.
Place diced cabbage. bacon and cooked rice in a large bowl mix well,
Put rice mixture in two greased casserole dishes
Ladle onion mixture over top, add 1/8 of a cup of water to each casserole dish
Cook covered at 350F 45 minutues OR freeze.
To make from frozen, Thaw the casserole, then cook at 350 until the internal temp is 165.
|Casseroles ready for the oven/ freezer|
|Cooked and ready to eat :)|