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:
- 1 cup instant rice
- ½ cup freeze-dried chicken
- 2 Tbsp dehydrated mushrooms, crumbled
- 2 Tbsp freeze-dried tomatoes, crushed
- 1 Tbsp butter powder
- 1 Tbsp dried milk
- 4 tsp shelf stable parmesan cheese
- 1 tsp granulated onion
- 1 tsp granulated garlic
- 1 tsp dried parsley
- ¼ tsp ground black pepper
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.