This recipe came out of my poking around the Hiker’s Pantry to see what I had open, and coming up with a recipe in my mind. It’s simple, filling and great for a cold day. It’ll fuel you and get you lots of protein. It’s also FBC (Freezer Bag Cooking) friendly.
The recipe is gluten-free (always read ALL ingredients you purchase, as brands will vary on what is put into them).
Cheesy Hamburger Rice
In a quart freezer or sandwich bag, put:
- 1 cup instant rice
- ½ cup freeze-dried hamburger
- ¼ cup freeze-dried tomatoes, smashed before measuring
- ¼ cup freeze-dried mozzarella cheese
- 2 tsp (packets) low sodium beef bouillon powder
- 1 tsp dried garlic
- 1 tsp dried parsley
Also Take:
- 1 Tbsp or 1 packet oil
FBC Method:
Bring 2 cups water to a boil.
Place the freezer bag into an FBC Cozy. Add the oil and water while stirring. Seal and let rest for 15 minutes. Stir well before eating.
One Pot Method:
In a pot, bring 2 cups of water and oil to a boil. Add the dry ingredients, stirring well. Cover and let sit for 15 minutes. In cool temperatures or at altitude, use a pot cozy to insulate. Stir well before eating.
Serves 1 large appetite or 2 small ones.
Notes:
This recipe may appear a bit watery after it has sat but don’t worry. Mix it well, and it will be perfect. The freeze-dried cheese must also be mixed in well.
See these article on freeze-drying cheese and tomatoes at home. We used our yellow tomatoes in the recipe.
PS:
I recently updated Pesto Tomato Pasta on TrailCooking. It was an older one-pot recipe, and I updated it with photos and methods.
You might want to check it out!
~Sarah