Oriental Rice

The variations are endless for the tried and true backpack meal.

1 cup Instant Rice
1 Chicken bouillon cube, crushed
1/4 cup Mixed Vegetables *
Cabbage
Onion
Green pepper
Carrots
1/2 packet Olive Oil
1 packet Soy Sauce (to taste)
1 1/4 cup Water

* – Dehydrate items at home.

Mix all rice and bouillon together and vegetables at home in separate zip lock bags. Bring water to a boil and stir in vegetables Cook for about two minutes and let stand for vegetables to rehydrate. Bring water and vegetables back to a boil, add more water if needed. Add rice, olive oil, stir and cover. Let stand for five minutes or so till rice is done. Fluff, drizzle with soy sauce and serve.




Chicken, Rice & Veggies

This backpack meal is a favorite of my kids on a long day hike.

1 tbsp Dried Tomato, diced *
2 tbsp Dried Onion, chopped *
2 tbsp Dried Bell Pepper, chopped *
2 tbsp Dried Celery, chopped *
2 tbsp Dried Carrot, chopped *
2 tbsp Dried Whole Kernel Corn *
2 tbsp Cabbage, chopped *
2 tbsp Dried Peas *

1 1/8 cup Instant Rice
1/8 tsp Salt (adjust to taste as bouillon is salty too)
1/8 tsp Pepper
1/4 tsp Garlic Powder
1/2 tsp Parsley Flakes
1 cube Chicken Bouillon, crushed

1/4 cup Chicken, cooked & chopped or one 10 oz can of Chicken *

* – Dehydrate items at home.

Vacuum seal or use a zip lock for the meat, vegetables and spices. Pack rice in another bag. Bring two cups of water to boil. Add meat, vegetables and spices and cook for a few minutes, cover and let stand for 15 minutes for everything to rehydrate. Bring water back to a boil, add rice and stir. Remove from heat and set aside for 5 minutes. Stir and eat.

If you need meat, you can use canned chicken. Remove chicken from can and rinse with hot water to remove alot of the fat. Dehydrate and add to recipe. Treat the chicken like you would jerky as the remaining fat can go bad.

This dish makes enough for two nice sized servings. Drizzle with soy sauce if desired.