A easy to make ‘FBC Hybrid’ – vegan friendly – trail meal.
This recipe is archived at Trail Cooking.
Cheezy Rice and Vegetables
In a quart freezer bag:
1 1/2 cups instant rice
1/2 cup freeze-dried vegetable blend
1/2 tsp Italian herb blend
Pinch salt if desired
In a sandwich bag:
2/3 cup dry soy milk powder
1/3 cup nutritional yeast
1/2 tsp dry mustard powder
1/4 tsp granulated garlic
Ground black pepper and salt, to taste
In a snack bag:
3 Tbsp cornstarch
Bring 2 cups water to a near boil. Add to freezer bag rice. Stir well, seal tightly and put in a cozy for 15 minutes.
Add 1/4 cup cool water to the cornstarch bag and dissolve (seal and shake the bag carefully). Set aside.
Add 1 3/4 cups water to your pot with the dry ingredients. Bring to a boil, stirring until dissolved. Add the cornstarch mix, stirring constantly, let it cook over medium heat until the sauce thickens.
Serve the sauce over the rice.