Go Back
Print Recipe

Curry Rice with Black Beans

Course: Main Course
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!

Notes

Source:
Curry Rice
https://thruhikers.co/curry-rice/