This is a version of a staple recipe I have eaten for decades at home: peas, rice, butter, and a bit of Parmesan cheese. It’s vegetarian, easy to make, and very easy on the stomach, and often, children love this dish.
Green peas are also a great source of plant protein, at 12 grams per dry cup.
This recipe is part of our “cleaning out the hiker’s pantry” collection of recipes.
Vegetarian Peas and Rice
Ingredients:
- 1 cup instant rice
- 1 cup freeze-dried peas
- 1 Tbsp butter powder
- 1 Tbsp sour cream powder
- 1 tsp or 1 packet low sodium vegetable broth powder
- 1 Tbsp shelf-stable Parmesan cheese
Also Take:
- 1 Tbsp or 1 packet of olive oil
Directions:
Pack all the dry ingredients in a quart freezer bag or mylar bag. Take the oil with it.
FBC Method:
Place the freezer bag into an FBC Cozy. Add the oil and 1¾ cups boiled water. Stir well, seal, and let sit for 15 minutes.
If using a mylar bag, proceed as above, sealing and letting sit.
One Pot Method:
Bring 1¾ cups water and the oil to a boil in your pot. Add the dry ingredients, stirring well. Cover, remove the stove, and let sit for 15 minutes. In cooler temperatures or at high altitudes, use a pot cozy to insulate.
Serves 2 average appetites or 1 very hungry hiker.
~Sarah