This recipe is what I would refer to as a “classic” rice pilaf, meaning that you wouldn’t be surprised to see it as a side dish at a restaurant (except a restaurant would likely skimp on the almonds and sub in raisins for the currents). In this recipe I’ve used Basmati rice but you could easily substitute long grain rice.
Kitchen Cook Time and Prep: This recipe makes enough pilaf for 3 back country servings and takes about 1 hour to prepare.
Tools: You will need a 2 qt casserole dish with a lid and a cast iron fry pan to cook with. In the back country you will need a stove and a pot to boil water. A spoon or spork would be helpful.
Back Country-What to Expect: It is best to pre-hydrate the meal a couple hours before cooking to allow the rice to properly absorb enough water so as not to drain your cooking fuel. Enjoy for lunch or as a “side” for Ethiopian Chicken Stew or Pepper Chicken
Try this recipe out, let me know if you have any questions or comments below, and make sure you share this recipe with your friends that love eating well the back country.
- 1 cup basmati rice
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp Breakfast Blend Spice Mix
- 2 cups home-made chicken broth
- 1 Tbsp coconut oil
- ½ tsp sea salt
- 3 Tbsp black currants
- 3 Tbsp shopped apricots
- 3 Tbsp slivered almonds
- In a large cast iron frypan over medium heat melt coconut oil. Add onion and garlic and sauté for 3-5 minutes, until onions begin to soften and brown.
- In a 2 qt microwave safe casserole dish combine basmati rice, sea salt, cumin, turmeric, BBSM and chicken broth. Stir to evenly coat rice. Add sautéed onions and garlic, cover and cook in microwave on high for 5 minutes. After 5 minutes gently stir, cover and continue to cook for 25 minutes at 50% power. NOTE: I have used several different microwaves and this method has worked every time. Once rice has finished cooking allow to rest for at least ten minutes.
- NOTE: There is no reason to add dried fruit and nuts prior to dehydrating. HOWEVER, this dish is a pretty awesome side dish to grilled meats and fish. In that case after the rice has rested for the ten minutes add the dried fruit and nuts and fluff rice with a fork, then serve.
Allow to cool to room temperature. Place 150g per serving of mixture on the fruit roll-up trays on your Excalibur. On the meium setting (135 - 145 degrees), dehydrate for 4-6 hours, or overnight. Once fully dry, add dried fruit and nuts and seal into vacuum seal bags and store in freezer until ready to head into the back country.
To rehydrate I add 1 cup of water a few hours before you intend to eat. Store in a strong resalable bag. I've been using resealable vacuum seal bags and they work perfectly. At meal time it only requires 3-5 minutes of simmer time before it's ready to eat.
Alternatively, bring 1¼ cups of water to a boil. Add the dehydrated contents and allow to come to a boil. Reduce heat and simmer for 5-7 minutes. Remove from heat, cover and allow rice to absorb the liquid. Serve and enjoy
OPTIONAL - Add ⅓ lb of ground pork, turkey or chicken, dehydrated to the dry ingredients to make this side dish/lunch meal into a dinner meal.