A hearty FBC (Freezer Bag Cooking) friendly recipe for the trail, boasting a lot of protein from both the hamburger and green peas. The recipe has the freeze-dried equivalent of ¼ pound hamburger. So yes, very filling and hearty. A great one to plan for fall and winter trips.
In a quart freezer bag or a Food Vac bag:
- 1 cup instant rice
- ½ cup freeze-dried hamburger
- ½ cup freeze-dried peas
- 1 Tbsp vegetable soup mix (such as Knorr)
- 2 Tbsp shelf stable Parmesan cheese
- 1 Tbsp or 1 packet oil
Place the bag in a FBC Cozy or similar.
Add 2 cups boiled water and oil to the bag, stirring well.
Let sit for 15 minutes.
One Pot Method:
Bring 2 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.
Serves 1 large appetitive or 2 smaller ones.
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.
FTC Disclaimer: This post contains affiliate links that give us commissions on products purchased. These items are what we used in the recipes. This includes both Amazon and Thrive Life.