Lower Sodium Rice You-Know-What Roni
- 2 Tbsp olive oil
- 1 Tbsp fresh or dried diced onion
- ½ tsp dried or fresh garlic
- 1 tsp dried or fresh parsley
- ¼ cup low-sodium soy sauce
- 4 large mushrooms
- 1 cup long-grain white rice
- ½ cup orzo pasta
- 3½ cups low sodium chicken broth
- 1 lb grass-fed lean hamburger or ground bison
In a non-stick pan cook the meat and mushrooms till well done over medium heat, drain grease if any left.
Sauté rice and pasta in oil for about 2 minutes or until pasta is golden brown in a nonstick pan. Add meat, broth, spices, and soy sauce, cover, reduce heat, and simmer for 20 minutes or until rice is tender. Stir every couple of minutes – in the last 5 minutes, you may need to turn the heat down.
Let sit covered for 5 minutes, then stir well.
Dehydrating for trail use:
Spread on parchment-lined trays and dry until brittle at 135 degrees. Seal well when cool. Food vac bags are ideal here, or use freezer bags. Store in the freezer until trip time.
In camp add equal amounts boiling water to dry food and let sit in a cozy for 10 minutes or so. (ie. 1 cup food, 1 cup water.) A serving would be 1-2 cups re-hydrated. Depending on appetite of course!