Ingredients (Serves 2 People):
- 1-1/4 cups cooked & dehydrated Basmati rice
- 1/3 + 1/4 cups cashews
- 1/3 + 1/4 cups dehydrated veggies (suggested: carrots, broccoli, onions, zucchini, mushrooms)
- 1 bullion cube
- 1 Tbsp curry powder
- 1 tsp garlic powder
- 1/2 tsp turmeric
- 2 cups water to rehydrate
Before the Trail:
Dehydrating:
- Cook Basmati rice per directions on bag. Spread on dehydrator trays. Dehydrate at 135°F until it is hard (~5+ hours) breaking up clumps a couple of times.
- Slice carrots into 1/8″ pieces. Chop broccoli into 1/2″ pieces. Chop onions into 1″ square pieces. Half or quarter zucchini and slice into pieces about ⅛” – ¼” thick. Slice mushrooms to about 1/4″. Use frozen or alternate veggies if desired. Dehydrate veggies separately at 135°F until they are crispy (~8+ hours).
Assembly:
Combine all ingredients in a bag, keeping the bullion cube in the foil it came in. Vacuum seal bag if not eating soon.
On the Trail:
Take foil off of bullion cube. Put all ingredients in pot with water and cover. Soak for 5 minutes. Bring to a boil, and boil for 1 minute. Soak for 10 more minutes. Enjoy!
Tips:
- This recipe could also be cold soaked on the trail.
- You could use instant rice instead of cooking and dehydrating Basmati rice. Instant rice is not as nutritious or tasty though.
- Hot sauce packets are a great addition to this meal. Sriracha, Taco Bell’s Fire Sauce, McDonald’s Hot Picante Sauce, etc.
- Do not vacuum seal bags completely to prevent pointy dehydrated veggies 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:
On the trail:
