This Mushroom Risotto is both vegan and gluten-free, and a snap to make on the trail.
FBC Mushroom Risotto
In a quart bag pack:
- ½ cup instant rice*
- 2 Tbsp dried mushrooms*
- 1 Tbsp dried onion
- 1 Tbsp shelf stable Parmesan cheese (green can kind)
- 1 tsp granulated garlic
- Pinch dried thyme
- Pinch dried basil
- ¼ tsp fine sea salt
- 1 packet or 1 Tbsp olive oil
Mark bag “Add 1 cup water”.
Place freezer bag into a FBC Cozy. Add in oil and 1 cup boiled water. Stir well. Seal tightly and let sit for 15 minutes.
One Pot Method:
Add 1 cup water and oil to a small pot. Bring to a boil. Add in dry ingredients, stir well. Cover tightly, turn off flame and let sit for 10 minutes. If at altitude or in low temperatures, use a pot cozy or similar to insulate the pot.
In a blender or food processor, pulse the rice a bit to break it up. Then pulse the dried mushrooms into small pieces (for faster rehydration). We used white button mushrooms we dehydrated, you can use most any kind you like. If you want to use brown rice, we recommend using the one pot method as it takes longer to rehydrate the rice versus white. If you can source it, freeze-dried herbs rehydrate instantly and work even better than dehydrated herbs.
The rice is a thick dish, if you prefer it more saucy, add a bit more water.