A recent arrival to my review pile was The Essential Dehydrator: From Dried Mushroom Risotto to Grilled Tuna with Papaya Chutney, More Than 100 Recipes Bursting with Fresh Flavor, released this summer. I waffled on which blog to review it on, while it is a great dehydrating cookbook, covering every basic you could need, it also boats a section of recipes, to use your dehydrated items in. It isn’t a hiking/camping book, but it is very relevant.
Any dehydrator book that covers drying Sriracha Sauce (Page 123) is golden in my eyes! Imagine the potential of spicy rice with that…and no fear of packets popping open (yes, you get packets I might add!). Since I didn’t need to fume us out of the house (I’d guess this would be a better outdoor project), I instead tackled a recipe for Dried Fruit Couscous, similar to many a backpacking recipe out there. The curried version is my favorite.
Dried Fruit Medley with Couscous (As adapted, from page 182)
Dry Ingredients, pack in a sandwich bag:
- 1 cup couscous
- ½ cup mixed dried fruit (used cranberries and cherries, use any, chop into similar size if needed)
- 3 Tbsp broth powder
- 1 Tbsp mild curry powder
- 1 tsp salt
- 1 Tbsp or 1 packet olive oil
Bring 3 cups water and oil to a boil. Turn off stove and add in dry ingredients. Stir well, cover tightly and let sit for 10 to 15 minutes. In cooler weather or at higher altitudes, use a pot cozy to insulate. Stir and fluff before serving.
Serves 3 hearty appetites.
This recipe is FBC friendly, but only if halved or quartered, it makes a lot. Frankly, the recipe is HUGE so I would recommend cutting it back a bit if it is just 1 or 2 😉
To boost protein, consider adding chopped roasted pistachios, or sunflower seeds, or a 7-ounce pouch of chicken.
FTC Disclaimer: We received a review copy.