Seasoned Rice and Sausage
Thanks very much to Clare Zimmermann, who posted this yummy idea to the WAGGGS-L Mailing List!
At home: Cook and dry rice, dry 1 pepper, 1 onion, and 1 clove garlic. Bag dry ingredients and seasonings.
Directions for rice:
Directions for drying ingredients:
Dice pepper and onion. Cut garlic into thin slices. Lay vegetables and cooked rice loosely in dehydrator. Follow manufacturers directions to dry. You can also dry on a cookie sheet in your oven on low (180 degrees or so).
Bag in Ziploc baggies:
Baggie #1: The rice.
Baggie #2: The vegetable mix (only include a couple cloves of garlic), about 2 tsp. basil, and a pinch of salt.
Also bring a stick of hard sausage. Lasts long and is a great treat in backpack cooking.
At camp:
Pour some water (1/4 c or less) into your cooking pot
and add vegetable/seasoning mix and bring to a boil. Simmer for about 3-5
minutes. Add more water (1 1/2 times more water than rice - e.g. 1 1/2 c water
to 1 c rice), rice and cut up some hard sausage and add to pot. Simmer for
another 10 minutes or less.