This recipe pulls together quickly – and is an easy one on the stomach when hiking at altitude. It’s got carbs and protein, but doesn’t feel “heavy” on the stomach. I always have found for myself, that when at altitude that white rice and chicken are easy to digest. I prepared this recipe at just above 5,000 ft (which is sub alpine forest in Washington State) and it was 101° as I cooked it. It’s FBC (Freezer Bag Cooking) friendly for those hot days (and nights) of summer in the mountains when you want nothing more than to boil water and be done with kitchen duties.
Hot, but so pretty to sit here and cook.
Shot at Washington Pass, on Hwy 20 in the North Cascades of Washington Pass. Liberty Bell and Early Winter Spires.
Sealed and ready to go.
Ready to boil the water.
Chicken Broccoli Alfredo Rice
In a quart freezer bag or a Food Vac bag:
- 1 cup instant rice
- ½ cup freeze-dried chicken
- 2 Tbsp freeze-dried broccoli
- 1 Tbsp dried onion
- 1 Tbsp dry milk
- 1 Tbsp shelf stable Parmesan cheese
- 2 tsp alfredo sauce mix
- ¼ tsp dried garlic
- ¼ tsp ground black pepper
- 1 Tbsp or 1 packet oil
Place the bag in a FBC Cozy or similar.
Add 1½ cups boiled water and oil to the bag, stirring well.
Let sit for 15 minutes.
One Pot Method:
Bring 1½ cups water and oil to a boil in a smaller pot. Add in dry ingredients, stir well. Cover, turn off stove and let sit for 15 minutes.
If at high altitude, or in cold temperatures, insulate pot in a pot cozy.
When prepping recipes using freeze-dried ingredients (versus dehydrated) you want to ensure the bag is well sealed. Particularly with freeze-dried meat. If you are making the meal to use that weekend, a plastic bag will work great. If longer, I highly suggest using a FoodVac sealer and precut quart size bags.
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