I had recently opened a can of freeze-dried shredded beef and had an idea come into my mind, of a recipe to use it. Now then, the downside is currently Thrive Life isn’t selling the shredded beef. Hopefully it is brought back into stock, this happens where items come and go. I hope they do, as I enjoy snacking on it dry. However, you could use pulled pork in this recipe as well.
Directions for both FBC (Freezer Bag Cooking) and One Pot are included.
Dry ingredients.
Mushroom Beef Rice
Ingredients:
- 1 cup instant rice
- ½ cup shredded dehydrated* or freeze-dried beef
- ¼ cup dehydrated mushrooms, crumbled up
- 1 Tbsp freeze-dried tomatoes
- 1½ Tbsp Onion Mushroom or Onion Soup Mix
- 2 Tbsp shelf stable Parmesan cheese (green can)
Also Take:
- 1 Tbsp or 1 packet olive oil
Directions:
Pack the dry ingredients in a quart freezer or sandwich bag. Tuck in the oil packet. Mark “Add 1¾ cups water”.
FBC Method:
Place the freezer bag into a FBC Cozy or similar. Add 1¾ cups nearly boiling water and oil to the bag. Stir well, seal and let sit for 15 minutes.
One Pot Method:
Bring 1¾ cups water and the oil to a boil. Add in the dry ingredients, stirring well. Cover tightly and let sit for 15 minutes. In cooler temperatures or at high altitude use a pot cozy to insulate.
Serves 1.
Notes:
To make dehydrated shredded beef, consider making a large beef roast in an InstaPot, shredding it, then dehydrating it. Cooking it under pressure produces a tender meat with minimal fat.
For long-term storage of this meal, I suggest not adding the meat till trail time.
