Based on a backpacking meal we have eaten many times, this is a larger version to serve two while out boondocking. It’s heavy on the meat, a great hot meal on a cold evening after you hiked all day.
No need to worry about refrigeration when you are using freeze-dried ingredients. Using no sodium-added broth powder, you can control how salty your meals are – just carry a bit of salt on your trips if you think it needs it. In our RV we have both an induction burner and a gas (propane) burner, I prefer using the gas burner as it cooks similar to outdoor cooking (and I can use similar pans as well).
Cheesy Hamburger Rice
In a quart freezer or sandwich bag:
- 1 cup instant rice
- 1 cup freeze-dried hamburger
- ¼ cup freeze-dried corn
- ¼ cup freeze-dried onions, crumbled
- ¼ cup freeze-dried cheddar cheese
- 2 tsp pr 2 packets no sodium beef bullion powder
Also Take:
- 1 Tbsp or 1 packet of olive oil
Directions:
Add 2 cups water and the oil to a saucepan (use a 1.3 liter and up for best results. For ease in cleanup if dry camping, use a non-stick pot that you can wipe out with paper towels). Bring to a boil. Add in the dry ingredients, stirring well. Cover and let sit for 15 minutes, then stir well.
Insulate the pot if cooking outside, at altitude, or in cool weather.
Serves 2.
~Sarah