‘Cheesy’ Rice and Vegetables

‘Cheesy’ Rice and Vegetables
  • 1½ cups instant rice
  • ½ cup freeze-dried vegetable blend
  • ½ tsp Italian herb blend
  • 2/3 cup coconut, soy or rice unsweetened dry milk
  • 1/3 cup nutritional yeast
  • ½ tsp dry mustard powder
  • ¼ tsp dried garlic
  • ¼ tsp ground black pepper
  • 3 Tbsp cornstarch

At home in a quart freezer bag pack the rice, vegetables and Italian herbs. In a sandwich bag put the milk, yeast and seasonings. Pack the cornstarch in a small bag.

Bring 2 cups water to a near boil in your pot. Add to the rice bag. Stir well, seal tightly and put in a cozy for 15 minutes.

Add ¼ cup cool water to the cornstarch bag and dissolve (seal and shake the bag carefully). Set aside.

Add 1¾ cups water to your pot with the dry ingredients. Bring to a boil, stirring until dissolved. Add the cornstarch mix, stirring constantly, let it cook over medium heat until the sauce thickens. Serve the sauce over the rice.

Serves 2.
This is a ‘FBC – Hybrid’ style meal where you make the carb using the FBC method, then prepare the sauce in your pot. If you prefer you can use a second pot to make the rice.