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|Prep time||15 minutes|
Herby Cheesy Rice
|1||T||diced dried onion|
|1 1⁄2||t||lower sodium beef or chicken bouillon|
|1||T||olive oil (1 packet)|
|2||oz||cheddar, cojack or pepperjack cheese (2 sticks)|
This recipe was featured in the July/August 2011 issue of Wa Trails Magazine. http://www.wta.org/trail-news/magazine
The sister recipe that went with the rice is http://www.trailcooking.com/recipes/fish-tacos
Find in the cheese sticks in the dairy aisle near the string cheese. Sun-dried tomatoes can be found in the produce department of most grocery stores, dried onion in the spice aisle.
Pack the rice through oregano into a quart freezer bag. Tuck the oil and cheese with the bag.
Add 1 1/2 cups near boiling water and the oil to the dry ingredients in a quart freezer bag. Seal tightly and tuck in a freezer bag cozy to insulate for 15 minutes.
One pot method:
Bring 1 1/2 cups water and the oil to a boil, add in the dry ingredients. Take off the heat and cover tightly. Let sit for 15 minutes (in cooler temperatures or at altitude use a pot cozy to retain heat).
Dice up the cheese and fold in.