Packbag paella
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Freeze-Dried Shrimp -- * |
| 2 | ounces | Freeze-Dried Chicken -- * |
| ½ | ounce | Freeze-Dried Ham -- * |
| ** Package Together ** | ||
| 1 | tablespoon | Dried Onions |
| 2 | tablespoons | Dried Green Peppers |
| 2 | tablespoons | Chicken Bouillon Granules |
| 1 | teaspoon | Basil |
| ¼ | teaspoon | Garlic Powder |
| 1 | teaspoon | Paprika |
| ** Package Separately ** | ||
| ½ | cup | Tomato Crystals |
| ½ | ounce | Freeze-Dried Peas |
| 1 | cup | Quick Brown Rice, Or |
| 1 | cup | Converted Rice |
| 4 | cups | Water |
Directions
1. Presoak all freeze-dried foods, following package directions. 2. Add 3½ 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