Campfire Spiced Rice

Name: Campfire Spiced Rice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 portions
Ingredients: 1 1/2 cups frozen green peas; 1 cup rice (fast-cooking); 1/2 cup shredded coconut; 1/2 cup raisins; 1/2 cup pumpkin seeds; 1/2 cup sun-dried tomatoes; 1 tbsp vegetable bouillon powder; 1 tsp ground cinnamon; 1 tsp ground cardamom; 1 tsp ground ginger; 1 tsp ground turmeric; 1/2 tsp red pepper flakes; 1/2 tsp ground cloves; 1 pinch ascorbic acid; 1 tbsp extra virgin olive oil; 3 1/3 cups water

Prep time: 5 min
Total time: 20 min
Additional waiting time: 24 hours
Keeps: 90 days

Allergens: PeasCoconut

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

Portions

1 1/2 cups frozen green peas
1 cup rice (fast-cooking)
1/2 cup shredded coconut
1/2 cup raisins
1/2 cup pumpkin seeds
1/2 cup sun-dried tomatoes
1 tbsp vegetable bouillon powder
1 tsp ground cinnamon
1 tsp ground cardamom
1 tsp ground ginger
1 tsp ground turmeric
1/2 tsp red pepper flakes
1/2 tsp ground cloves
1 pinch ascorbic acid
1 tbsp extra virgin olive oil
3 1/3 cups water

Procedure

At home:

Dry the frozen peas in the oven or a dehydrator. It may take up to 24 hours.

Finely chop the sun-dried tomatoes.

Mix all the dry ingredients in a bag, keeping the olive oil separate.

At camp:

Heat the oil in a pot. Add the dry mixture and fry for about 1 minute, stirring constantly.

Add the water and bring to a boil. Simmer for 10–15 minutes, until the rice is cooked.

Nutrition per portion

Calories: 889
Carbohydrates: 131 g
Protein: 23 g
Fat: 34 g
Iron: 8.0 mg
Calcium: 118.4 mg

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