Pumpkin spice gets mocked once fall starts, but it has so much to offer. You wouldn’t think of pumpkin spice rice, as a savory dinner, but you should. It’s delicious, with the tart sweetness of the dried fruit and plenty of chicken for protein. It’s not basic, and it’s very tasty! Gluten-free and dairy-free as a bonus. All three methods are listed below for cooking on the trail while backpacking or while camping.
Not-So-Basic Pumpkin Spice Rice
Ingredients:
- 2 cups instant rice
- ¼ cup dried cranberries
- 2 Tbsp dried apples, chopped up
- ½ tsp candied ginger, thinly sliced
- ½ tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp fine sea salt
- 1/8 tsp ground nutmeg
- Pinch ground cloves
Also take:
- 7-ounce pouch chicken
- 1 Tbsp or 1 packet olive oil
Directions:
At home, pack the rice, cranberries, apples, ginger, and spices into a quart freezer bag (for FBC) or a sandwich bag and seal tightly. Mark “Add 2 cups water.” Tuck in the chicken and oil with it.
FBC Method:
Bring 2 cups of water to boil, turn off the stove, and put the freezer bag in your FBC cozy. Add in the chicken and oil, then the water. Stir well, seal tightly, and let sit for 15 minutes. Stir again and serve. (Make a second “bowl” out of another freezer bag, cuffed down)
Insulated Mug Method:
Add all ingredients to a large insulated mug, adding 2 cups boiling water. Stir well, cover, and let sit for 15 minutes. Stir and serve.
One Pot Method:
Bring 2 cups water, oil, and chicken to a boil in a 1.4 liter or bigger pot. Add in rice, stir well, put on the lid, and turn off the stove. In cooler temperatures, or at altitude, insulate the pot in a pot cozy. Let sit for 15 minutes. Stir and serve.
Serves 2.
Notes:
- If you like saltier rice, leave out the sea salt and add two packets of broth concentrate with the water.
- Brown rice can be used in the one-pot method. Simmer on a very low flame for about 5 minutes, then insulate for an additional 10 minutes.