BBQ Cheddar Rice Pilaf
Ingredients:
¾ cup instant rice
¼ cup BBQ Roasted Veggies
1 packet vegetable broth concentrate or 1 tsp vegetable bouillon
1 Tbsp or 1 packet oil
1 ounce sharp cheddar cheese (1 snack stick size)
Directions:
At home pack rice and vegetables in a quart freezer bag or sandwich bag, depending on cooking method. If using dry bouillon, pack with rice mixture. Tuck in broth concentrate and oil packets. Pack cheese before leaving.
FBC Method:
Bring 1 cup water to boil. Set aside. Add freezer bag to a cozy, add in broth concentrate, oil and water, stirring well. Seal tightly, let sit for 15 minutes in cozy. Thinly slice or grate cheese, stir in.
Insulated Mug Method:
Bring 1 cup water to boil. Add dry ingredients, broth concentrate, oil and water to an insulated mug. Stir well, cover tightly and let sit for 10 minutes. Thinly slice or grate cheese, stir in.
One Pot Method:
Bring 1 cup water, broth concentrate and oil to a boil in pot. Stir in rice, turn off stove and cover tightly. Let sit for 10 minutes. In cool weather and at altitude, insulate pot in a pot cozy. Thinly slice or grate cheese, stir in.
Serves 1.
Notes:
This pilaf would work as a side dish to flavored shelf-stable tuna and chicken, serving 1 to 2. Or fold in the meat and serve as a “casserole”.