| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Rice |
| 1 |
|
Chicken bouillion cube |
| 1/8 |
ts |
Saffron Threads |
| 1 |
|
4×4 pc dried tomato sauce* |
| 1 |
pk |
Freeze dried chicken |
| 1 |
c |
Freeze dried peas |
| 3 |
c |
Water |
| 1 |
|
Pot |
| 1 |
|
Cup |
INSTRUCTIONS
PREPARE AHEAD
EQUIPMENT
PACKING THE FOOD: Put into 3 small bags, then package with the trail
directions: 1. Rice and (unwrapped) bouillion cube; 2. saffron; 3. dried
sauce, chicken and peas. TRAIL DIRECTIONS: 1. In a cookpot, add 2 cups
water to rice, cover, bring to a boil and simmer 15 minutes. Meanwhile,
crumble the saffron threads into 1 T. water in a cup and let them soak. 2.
About halfway through the rice cooking time, add 1 1/2 c more water, the
saffron water, the dried sauce, chicken and peas. Cover, bring back to a
boil and simmer until rice is cooked, about 7 more minutes. Add more water
if necessary. Time: 20 to 25 minutes. * This is 1/4 of the Basic tomato
sauce recipe.
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