In March of 2009 I shot a video of a recipe out of Trail Cooking: Trail Food Made Gourmet – which wouldn’t be published until 2014. That recipe never made it onto TrailCooking, and the video was never published. It got lost in the chaff of life. I came across it recently and decided to finish it…because why not?
The recipe is on page 146. It is what I have called FBC Hybrid. Part is prepared FBC (Freezer Bag Cooking) and partly in a pot (in this case it is adding in morels – which were not in the original recipe). The rice pilaf itself is 100% FBC. Though I have included both methods for prep, both FBC and One Pot.
Ingredients for the recipe.
Soaking the dried morel mushrooms before sautéing.
Two Rice & Lentil Pilaf
In a quart freezer or sandwich bag:
- ½ cup instant white rice
- ½ cup instant brown rice
- ¼ cup diced sun-dried tomatoes (not oil packed)
- 2 Tbsp cooked and dehydrated lentils
- ¼ tsp diced dried garlic
- ¼ tsp ground black pepper
- 1¼ tsp low sodium vegetable broth powder or 1 stick broth concentrate
Place freezer bag in an FBC Cozy. Add broth concentrate if using, and 1¼ cups boiled water. Stir well, seal and let sit for 15 minutes.
One Pot Method:
Bring 1¼ cups water and broth concentrate, if using, to a boil in a small pot. Add in dry ingredients, stir well and cover. Let sit for 15 minutes. In cooler tempatures or at high altitude, use a pot cozy to insulate.
We added a couple packets of shelf stable parmesan cheese on top in the video. A Tablespoon worth or so. Leave out for a vegan friendly recipe.
Want to dry lentils at home? Cook, drain and dehydrate. Then you have “instant” lentils done easily. Store tightly sealed in a glass mason jar to keep fresh.
1 Tbsp or 1 packet olive oil
Soak the morels until soft. To speed it up, add 2 cups water to a pot, with the whole morels, and bring to a simmer. Take off the heat and let sit to rehydrate.
To cook, drain off the remaining water (it is a very flavorful water, great for use in the rice above or in a soup).
Heat the pan over a low flame till any water has cooked off, then add in the oil and saute until smelling good. Slice up and enjoy.
We used a package of dried morels that were 14 grams worth. Shop carefully, and buy domestic only. One tip? When opening the packaging, take out the mushrooms and shake out any powder and lightly blow on them to remove any more “dust”.
See the video: