This afternoon, in between making my own bacon bits (yes, really!) and dehydrating more frozen vegetables, I was able to bag up 32 trail breakfasts. This means NoKey and I have 16 days of breakfast all ready to pack up and mail!
So, while it may not look like much, these 32 meals were a big undertaking. I did the rice dehydrating myself so we could use a brown rice instead of a minute rice. When you dehydrate things yourself you not only control the quality of the ingredients, but you get a little more flexibility on what goes into the rice. For this batch of breakfast rice, I actually cooked it in sweetened vanilla-flavored almond milk! It gives the rice a nice subtle sweetness and the sugar energy hikers need at breakfast time. I've posted recipes for the breakfast rice and couscous below!
Breakfast Rice Pudding (adapted from Backpacking Chef Glenn) - One Serving
-3/4 cup rice of your choice, cooked in vanilla almond milk and dehydrated
-1/2 tsp sugar
-1/4 tsp cinnamon
-1/4 cup dried fruit of your choice (I mixed it up and did some tropical mix, apples and cranberries, blueberries and coconut, and currant with coconut)
-1 tablespoon slivered almonds
+At home prep - combine the first 3 ingredients into a labeled freezer bag
+Put the dried fruit and almonds into a snack-sized zipper bag; put this smaller bag into the bag with the other ingredients and seal, making sure to remove as much air as possible
+Trail prep - Remove the bag with the fruit and nuts and set aside. Pour the rice mix into your cook pot and let it reconstitute for 5 minutes. Turn the heat element on your stove up and bring to a near-boil. Just before boil, shut off the heat and cover. Let it sit approximately 10 minutes. Devour!
Breakfast Couscous - One Serving
-1/2 cup whole wheat couscous
-2.5 TBSP milk powder (use whatever kind you like - I mixed whole, skim, and coconut powders for this recipe)
-1 TBSP brown sugar
-1/4 tsp HEAPING cinnamon
-2 TBSP slivered almonds
-2 TBSP dried fruit
+At home prep - Combine all ingredients above into a labeled plastic zipper bag and seal, getting out all air completely.
+Trail prep - Bring approximately 3/4 cup of water to a boil and turn off the heat. Carefully, add the water to your bag and seal. Squish the bag around to make sure all ingredients get water. Let it sit approximately 5 minutes. Fluff couscous and eat.