Ingredients (Serves 2 People):
- 1-1/4 cups cooked & dehydrated Basmati rice
- 1/3 + 1/4 cups cooked & dehydrated yellow (or red) lentils
- 1/3 + 1/4 cups dehydrated cabbage
- 2 tsp veggie broth
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp Cayenne pepper
- pinch salt
- 2.5 cups water to rehydrate
Before the Trail:
Dehydrating:
- Cook Basmati rice 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.
- Cook lentils per directions on bag until mushy. Spread thinly on the fruit-roll sheets that came with your dehydrator, or use parchment paper. Dehydrate at 135°F until crispy (~8+ hours), flipping after about 5 hours.
- Slice cabbage into 1/2″ strips. Dehydrate at 135°F until it is crispy (~8+ hours).
Assembly:
Combine all ingredients in a bag. Vacuum seal bag if not eating soon.
On the trail:
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.
- 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 lentils before dehydrating. 
Dehydrated lentils. 
On the trail:
Step 1: Soak for 5 minutes. 
Step 2: Boil for 1 minute. 
Step 3: Soak for 10 minutes. Enjoy!
