Alistaire and I made up a big batch of Rice Primavera for lunch during our Wednesday hike. It is vegetarian friendly and if you swap the Parmesan cheese for a plant based substitute, it is vegan as well. It is also gluten-free, and features hemp seeds instead of nuts for a tree nut free crunchy topping.
(Snow Peak Giga Power stove in action)
In a quart freezer or sandwich bag:
- 2 cups instant rice
- ¼ cup dried vegetables
In a snack bag:
- ¼ cup shelf stable Parmesan cheese (green can)
- 2 Tbsp hemp seeds
Place freezer bag in an FBC Cozy. Add in the broth concentrate and oil, then 2¼ cups boiled water. Stir well, seal tightly, and let sit in cozy for 15 minutes.
Stir well, add in cheese and hemp seeds, stir again.
Divide between 2 bags to serve.
One Pot Method:
Bring 2¼ cups water, broth concentrate, and oil to a boil. Add in dry ingredients, stir well. Cover tightly and turn off stove. Let sit for 10 to 15 minutes.
Stir in the cheese and hemp seeds.
In cool temperatures, or at high altitude, insulate the pot.