This recipe was made by a hiking partner many years ago. She used top round beef she had slow cooked, then dehydrated after shredding it.
Shiitake and Beef Rice
- 1 cup instant rice
- ¼ cup dried crumbled shiitake mushrooms or crumbled dehydrated white mushrooms
- ¼ cup cooked and dehydrated or freeze-dried shredded beef*
- 1 tsp diced dried onion
- 1 tsp low sodium beef bouillon
- 1-2 packets soy sauce (1 to 2 teaspoons)
At home:
Pack the dry ingredients in a quart freezer or sandwich bag. Pack the soy sauce packets with it.
Freezer bag method:
Add 1½ cups near boiling water to freezer bag. Stir well, seal tightly, and put in a cozy for 15 minutes.
Fluff up and add soy sauce to taste.
Insulated mug method:
Add 1½ cups boiling water to dry ingredients. Stir well, cover tightly, and let sit for 15 minutes.
Fluff up and add soy sauce to taste.
One Pot Method:
Bring 1½ cups water to a boil in a small pot. Add in the dry ingredients, stir well. Turn off the stove, cover tightly with lid and let sit for 15 minutes. In cool temperatures or at high altitude, use a pot cozy to insulate.
- Add a Tablespoon or two of diced dried carrots added in for a version with natural sweetness.
- *Cooked and dehydrated hamburger, freeze-dried beef/hamburger or ‘Beef’ TVP can be used as a substitute for the shredded beef.
- I used lower sodium soy sauce. This made the meal overall low in sodium. If you prefer a saltier meal, use regular soy sauce, or use regular beef bouillon powder, that is higher in sodium. We used a no salt added powder.
