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:

Boil water and tomato sauce. Add rice and bouillon cube and simmer for 45 min. to 1 hr.

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.
 


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