Prep 25 mins
Cook 3 hrs
From a very, very old cookbook -- submitted by Helen M. Beer of Jerome, Idaho.
- 1⁄4 lb butter
- 3 slices bacon, diced
- 2 cups converted long grain rice
- 1⁄4 teaspoon salt
- 1⁄2 cup chopped onion
- 3 tablespoons soy sauce
- 1 (8 ounce) can mushrooms, sliced and drained
- 1 tablespoon sliced almonds
- 3 (12 ounce) cans beef consomme
- 3 (12 ounce) cans beef broth
- Brown first 4 ingredients in a skillet. Pour into a 4-quart casserole; add remaining ingredients, stirring until well mixed.
- Bake in 300 degree oven for 3 hours or until rice is tender and liquid is absorbed. Be sure that oven is no more than 300 degrees.
- (The original recipe calls for only 1/2 t. sliced almonds. I don't know if that was a typo -- but I increased it to one tablespoon - and sometimes even add a little more).
I really enjoyed this recipe for Armenian Rice. I particularly find the rich flavor of the slowly cooked rice and bacon to be instrumental to this dish. However, I would like to suggest an alternative ingredient and recipe that I found worked well. Instead of the bacon that is called for I substituted in local organic grass and organic grain-fed chicken breasts. I suggest dicing up the chicken or other substitute such that they would be similar in size to diced bacon. As preparation for the long cook time, I went ahead and seasoned and simmered the chicken on low for about 10 minutes just to get them started. Be sure not to overcook the added meat before it goes in the oven. There are also several other substitutions that could be made to better utilize local food sources, perhaps organic turkey or locally grown wild rice. Enjoy!