One of the early FBC (Freezer Bag Cooking) recipes, this one is vegetarian friendly, but can have shelf stable pepperoni or ground beef/sausage added to it for more protein.
Pizza Rice
Ingredients:
- 1 cup instant rice
- 1 Tbsp diced freeze-dried red bell pepper
- 1 Tbsp diced dried onion
- 1 Tbsp crumbled dried mushrooms
- 1 tsp Italian herb seasoning
- 2 Tbsp shelf stable parmesan cheese (green can)
Also Take:
- 1 pouch 5-ounces pizza sauce (see notes)
- 1 Tbsp or 1 packet olive oil
Instructions:
At home in a quart freezer bag pack the dry ingredients. Pack the pizza sauce packet and oil with the bag.
FBC method:
Add ¾ cup near boiling water, pizza sauce and oil to the bag. Stir well, seal tightly and put in a cozy for 15 minutes.
Mug method:
Add ¾ cup boiling water, pizza sauce and oil. Stir well, cover tightly and let sit for 15 minutes.
FBC Method:
Bring ¾ cup water, pizza sauce and oil to a boil in a small pot. Add in the dry ingredients, stirring well. Cover tightly and let sit for 15 minutes. In cooler weather or at high altitude use a pot cozy to insulate.
Serves 1.
Notes:
For the pizza sauce look in your grocery store for packages of shelf stable Boubolli® or similar brands of pizza sauce. They will be with the display of ready to use pizza crusts.
We sprinkled a bit of freeze-dried mozzarella cheese on top. It melts when you stir it in.
