Trail Cooking

New FBC Recipe: Chicken and Vegetable Rice

I was trying for a risotto when I dreamed this recipe up, but it ended up as a pilaf. And that is OK, it was still a tasty recipe. It’s a filling recipe, and is gluten-free.

This trail meal is both FBC (Freezer Bag Cooking) and one pot method friendly.

I call for in this recipe a vinegar packet. While I provide a link to it, if you go into most grocery store delis, you could nicely ask if they have any on hand. Many do. I found this one on a counter at a grocery store for going with meals bought. The vinegar can be left out, it adds a different taste than you might be used to. I like the light tartness. Myself, I’d add 2 packets next time.

If you use canned or pouched chicken, instead of freeze-dried, use only 1¼ cups water in the recipe.

Chicken and Vegetable Rice

In a quart freezer or sandwich bag:

Also take:

FBC Method:

Place the freezer bag in an FBC Cozy. Add in the vinegar, and 1¾ boiled water. Stir well, seal tightly and let sit for 15 minutes.

Stir well and enjoy.

One Pot Method:

Add the vinegar and 1¾ cups water to a small pot, bring to a boil. Add in the dry ingredients, stir well and cover. Take off the stove and let sit for 15 minutes. In cool temperature or at high altitude, use a pot cozy to insulate.

Serves 1 very large appetite, or 1 adult and 1 child, or 2 smaller appetites.


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