Ingredients (Serves 2 People):
- 1-1/4 cups cooked & dehydrated orzo noodles
- 1/3 + 1/4 cups dehydrated canned beans
- 1/3 + 1/4 cups dehydrated tomato sauce
- 1/2 tsp salt
- 2 cups water to rehydrate
Before the Trail:
Dehydrating:
- Cook orzo per directions on bag. After cooking, spread on dehydrator trays. Dehydrate at 135°F until it is hard (~5+ hours) breaking up clumps a couple of times.
- Rinse canned beans and dehydrate at 135°F until they are crispy (~8+ hours).
- Spread thinly on the fruit-roll sheets that came with your dehydrator. Dehydrate at 135°F until it is crispy (~8+ hours) flipping after about 5 hours. We bought jars of marinara sauce, but you could use your own tomato sauce recipe. (Choose a sauce without cheese as the fat can cause it to spoil.)
Assembly:
Combine all ingredients in a bag. Vacuum seal bag if not eating soon.
On the trail:
Put all ingredients in cold soak jar with water, tightly close lid, and put in side pouch of backpack. Soak for a few hours while hiking. Enjoy!
Tips:
- This recipe could also be cooked soaked on the trail.
- Do not vacuum seal bags completely to prevent pointy dehydrated veggies and rice from puncturing the bags. They will also fit better in your resupply boxes, backpack, and bear box if they are still somewhat flexible.
Photos:
Before the trail:
Cook orzo according to package directions 
Dehydrate orzo 
Measure out dehydrated orzo 
Measure out beans 
Measure out dehydrated tomato sauce 
On the trail:
Combine all ingredients and soak for a few hours before hiking. Enjoy!
