Backpacking Rice & Veggies with Plum Sauce and Shrimp

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 414.7
  • Total Fat: 3.4 g
  • Cholesterol: 107.3 mg
  • Sodium: 459.4 mg
  • Total Carbs: 76.7 g
  • Dietary Fiber: 6.3 g
  • Protein: 18.7 g

View full nutritional breakdown of Backpacking Rice & Veggies with Plum Sauce and Shrimp calories by ingredient
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Introduction

Backpackers that prefer our own gourmet creations rather than those instant, factory bagged meals available in the stores . . . so before a trip, we're preparing our favorite dishes to dehydrate. Lightweight once dried, we package in zip lock baggies and we're good to go. When dinner time rolls around at camp, we simply bring water to a boil, add our dehydrated food, rehydrate . . . and enjoy. Backpackers that prefer our own gourmet creations rather than those instant, factory bagged meals available in the stores . . . so before a trip, we're preparing our favorite dishes to dehydrate. Lightweight once dried, we package in zip lock baggies and we're good to go. When dinner time rolls around at camp, we simply bring water to a boil, add our dehydrated food, rehydrate . . . and enjoy.
Number of Servings: 2

Ingredients

    2 cups cooked long grain brown rice (I use organic)

    1/2 cup broccoli, chopped
    1/2 cup carrots, chopped
    1/2 cup cauliflower, chopped
    1/2 cup zucchini, chopped

    4 ounces plum sauce (I use Wok Mei all natural)

    22 frozen shrimp



Tips

Adjust rehydrating times as necessary if backpacking at high altitudes.

Shrimp can be rehydrated separately if it seems to take longer to rehydrate than the rice and vegetables, and then stirred in when served.


Directions

Cook organic long grain brown rice per package instructions.

Clean and chop fresh vegetables. Steam or boil until just tender. Remove from heat, drain and run under cold water. Drain again, and chop up into smaller pieces.

Mix the chopped vegetables into the cooked rice. Add the plum sauce and stir to combine all ingredients.

Spread out on parchment paper or tray of food dehydrator, and dehydrate at 130 degrees F until dry, stirring and turning as needed to help the mixture dry evenly. Once dry, let cool, package in a zip lock baggie.

Prepare the shrimp separately. Thaw out frozen shrimp, drain and dehydrate per instructions of your food dehydrator. Once dry, package in a separate ziplock baggie than the rice and vegetable mixture.

Go backpacking.

Once at camp, bring 1 to 1-1/2 cups of water to a boil and stir in the dried rice and vegetable meal. Add the dehydrated shrimp.

Bring the mixture back to a boil, stirring constantly to make sure it does not stick and that there is enough water to coat all the pieces - yet not so much that it looks like soup. Once hot again, remove from heat, and put in a pot cozy for twenty or so minutes.

Once the meal has rehydrated . . . eat . . . enjoy the wilderness . . .

Serving Size: makes 2 hearty servings

Number of Servings: 2

Recipe submitted by SparkPeople user REALLYROSE.

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