Rice, veggies and fish make for a quick dinner on the trail. We used a 2.6-ounce pouch lower sodium tuna, packed in water, if you like a richer dinner, use a 4.5-ounce can of tuna packed in oil (you can skip the added olive oil if you use oil packed fish).
Both one pot and FBC methods are included for the recipe.
2 easy options for the tuna. If you use a can, look for those with a pop top.
Tuna and Veggie Rice Pilaf
Pack in a quart or sandwich bag:
- 1 Tbsp dried diced carrots
- 1 tbsp freeze-dried green beans
- 1 tsp low sodium broth mix
- 1 cup instant rice, white or brown
- 1 tbsp shelf stable Parmesan cheese (pack in a zip top snack bag)
- 2.6 ounce pouch no-drain tuna or 4.5 ounce can tuna (packed in oil)
- 1 Tbsp or 1 packet olive oil
One Pot Method:
Add 1 cup water, oil, and tuna to a small 1.1 to 1.5 liter 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.
FBC Method (Freezer Bag Cooking):
Pack vegetables, broth mix and rice in a quart freezer bag.
When preparing, place in freezer bag in an FBC Cozy, add oil and tuna, then 1 cup near boiling water. Seal tightly, and let sit for 10 to 15 minutes. Stir well.
Serves 1 large appetite or 2 small ones.