Freeze-dried ingredients can get you a home-cooked meal even in a dry camp, with no refrigeration needed. This rice pilaf is good for camping, RV trips, boondocking, and backpacking. It is quick to pull together and only takes one pot.
Beef and Veggie Skillet
In a zip-top bag:
- 1 cup freeze-dried ground beef
- 1 cup instant rice
- ½ cup freeze-dried bell peppers
- ½ cup freeze-dried zucchini
- ½ cup freeze-dried asparagus
- ¼ up tomato powder
- ¼ cup dried onions
- 1 tsp granulated garlic
- ½ tsp fine sea salt
- ½ tsp dried oregano
Also take:
- 1-2 Tbsp shelf-stable Parmesan cheese (green can)
- 1 Tbsp olive oil or 1 packet
Directions:
Add 3 cups of water and the oil to a 2-liter pot (preferably non-stick for easy clean-up) and bring to a boil.
Add the dry ingredients, stirring well. Cover tightly and take off the stove.
Let it sit for 15 minutes. Stir well and sprinkle cheese on top.
Serves two large portions.
Notes:
You can use dehydrated ingredients instead of freeze-dried ones, but if you do, I suggest you pack the vegetables separately and cold-soak the ingredients in water for 10 minutes, then bring to a boil. Dehydrated bell peppers and zucchini take longer to rehydrate than freeze-dried ones do.
~Sarah