This hybrid one pot recipe comes from Trail Cooking: Trail Food Made Gourmet on page 141.
It’s a more intensive recipe for labor, but works well as a boondocking or cabin camping recipe. Having extra pots makes it come together. However, it can be done FBC Hybrid, where you make the rice Freezer Bag Cooking method, and the sauce in a small pot.
It has a nice fresh taste from all the vegetables, with ground beef for protein.
Maybe not a recipe for quick trips, but it has a great flavor and texture, making it worth the extra time.
Hearty Fall Gravy Over Rice
In a quart freezer bag:
- 2 cups instant rice
In a sandwich bag:
- ¼ cup freeze-dried hamburger
- ¼ cup sun-dried tomatoes, air-dried*
- 2 Tbsp freeze-dried bell peppers, crumbled
- 2 Tbsp dried mushrooms, crumbled
- 2 tsp dried onion
- ½ tsp granulated sugar
Also Take:
- 1 packet mushroom, chicken, or brown gravy mix*
To Prepare:
Add ½ cup cool water to the beef/vegetable bag. Seal tightly and let sit to rehydrate for 30 minutes or so.
Place the rice freezer bag into an FBC Cozy, bring 2 cups water a boil. Add the water to the rice, stirring well. Seal tightly and let sit for 15 minutes.
Add 1 cup water to a pot with the gravy mix, stirring well. Add ingredients to the beef/vegetable bag.
Bring to a boil, and cook for the time on the gravy package (usually 1 minute), stirring often.
Divide the rice and serve the gravy over it.
Serves 2 large appetites.
*Notes:
To lower sodium levels, look for reduced sodium gravy mixes. When this recipe was originally written, lower-sodium gravy mixes didn’t exist yet. Now you can find them in most grocery stores.
The air-dried tomatoes we dehydrated by cutting ripe cherry tomatoes in half till fully dry. They become nicely chewy when rehydrated. See link in recipe on how to make your own.
Use 2 quart freezer bags, cuffed over halfway down, to make “bowls”.
To cut carbs or for smaller appetites, cut the rice in half.
~Sarah