- 1 cup instant rice
- 1 cup instant brown rice
- ½ cup freeze-dried vegetables
- 2 Tbsp homemade broth mix or 2 tsp lower sodium chicken bouillon
- 2 tsp dried parsley
- Pinch of sea salt
- 5 ounce can (w/ pop-top lid) or 7 ounce pouch chicken
- 1 Tbsp or packet olive oil
- ¼ cup finely chopped walnuts
Pack the rice ingredients in a sandwich bag or quart freezer bag, depending on cooking method. Mark “Add 2½ cups water” on bag. Pack the walnuts in a snack bag.
One Pot Method:
Add the chicken, with any broth, water and oil to a cooking pot. Bring to a boil, add the rice bag, return to boil. Turn off the stove, cover tightly and let sit for 15 minutes. In cooler weather or at altitude insulate the pot with a pot cozy.
Stir the rice, top with the walnuts.
Freezer Bag Method (FBC):
Bring the water to a boil, set aside. Place the freezer bag in a cozy, add the oil and chicken, with any broth and the water. Stir well, seal and let sit for 15 minutes.
To make a second ‘bowl’ bring along a second freezer bag, cuff in half.
Divide the rice and top with the walnuts.
This recipe can be adapted to vegan by leaving the chicken out and adding in chickpeas if desired, or more nuts. Use the same amount of water called for, if using dehydrated chickpeas, hydrate them separately and add drained, with the hot water, to the dry rice.