| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
Main, Dishes |
4 |
Servings |
INGREDIENTS
| 2 |
oz |
Freeze-Dried Shrimp — * |
| 2 |
oz |
Freeze-Dried Chicken — * |
| 1/2 |
oz |
Freeze-Dried Ham — * |
|
|
** Package Together ** |
| 1 |
tb |
Dried Onions |
| 2 |
tb |
Dried Green Peppers |
| 2 |
tb |
Chicken Bouillon Granules |
| 1 |
ts |
Basil |
| 1/4 |
ts |
Garlic Powder |
| 1 |
ts |
Paprika |
|
|
** Package Separately ** |
| 1/2 |
c |
Tomato Crystals |
| 1/2 |
oz |
Freeze-Dried Peas |
| 1 |
c |
Quick Brown Rice, Or |
| 1 |
c |
Converted Rice |
| 4 |
c |
Water |
INSTRUCTIONS
1. Presoak all freeze-dried foods, following package directions. 2. Add 3
1/2 c water to pot, bring to a boil, and add rice and onion mixture. 3.
When rice is tender and most of the liquid absorbed, add the freeze-dried
items. Heat for a few minutes, season and serve.
Makes 8 Sierra cups.
Variations: a. Add a bit of saffron for a traditional Spanish flavor if it
is available. b. * May substitute canned shrimp, and soy ham and chicken.
Cook the soy meats along with the rice and add extra water to rehydrate.
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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