Curry Rice with Black Beans
Servings: 2
Equipment
- dehydrator
Ingredients
Rice
- 1 cup basmati rice dry, uncooked
For Assembly
- 1-1/4 cups basmati rice cooked & dehydrated
- dehydrated black beans 1/3 + 1/4 cups, approximately 1 can
- dehydrated vegetables (carrots, broccoli, onions, zucchini, mushrooms) 1/3 + 1/4 cups
- 1 bouillon cube
- 1 tbsp curry powder
- 1 tsp garlic powder
- 1/2 tsp turmeric
On the Trail
- 2 cups water to rehydrate
Instructions
- Prepare the rice according to package instructions. 1 cup of uncooked rice yields approximately 3 cups of cooked rice and will be more than enough after dehydrating for this recipe.
Dehydrating
- Spread cooked rice on dehydrator trays. Dehydrate at 135°F until it is hard (~5+ hours) breaking up clumps a couple of times.
- Slice carrots into 1/8″ pieces. Chop broccoli into 1/2″ pieces. Chop onions into 1″ square pieces. Half or quarter zucchini and slice into pieces about ⅛” – ¼” thick. Slice mushrooms to about 1/4″. Use frozen or alternate veggies if desired. Dehydrate veggies separately at 135°F until they are crispy (~8+ hours).
Assembly
- Combine all ingredients in a bag, keeping the bouillon cube in the foil it came in. Vacuum seal bag if not eating soon.
On the Trail
- Take foil off of bouillon cube. Put all ingredients in pot with water and cover. Soak for 5 minutes. Bring to a boil, and boil for 1 minute. Soak for 10 more minutes. Enjoy!