Tuna and Veggie Rice Pilaf
Pack in a snack bag:
- 1 Tbsp dried diced carrots
- 1 tbsp dried green beans
- 1 Tbsp broth mix
Pack in a snack bag:
- 1 cup instant rice, white or brown
Also take:
- 4 ounce can no-drain light tuna
- 1 Tbsp or 1 packet extra virgin olive oil
- 1 tbsp or 2 packets shelf stable Parmesan cheese or a small piece of Pecorino Romano cheese & a tiny grater
- Fine sea salt
Directions – One Pot Method:
Add 1 cup water, oil, tuna and the dried vegetable bag to a small pot. Bring to a boil, add in rice and stir. Take off the stove, cover tightly and let sit for 10 minutes. If in cooler temperatures or at higher altitude, use a pot cozy to insulate.
Stir, add Parmesan cheese or grate Pecorino on top, stir in. Season to taste with salt, if desired.
Serves 1 to 2.
To prepare FBC (Freezer Bag Cooking):
For best results use freeze-dried green beans. Pack vegetables, broth mix and rice in a quart freezer bag. When preparing, place in a cozy, add oil and tuna, then 1 cup near boiling water. Seal tightly and let sit for 10 to 15 minutes. Proceed as above.