I call every rice dish that is cooked in a broth with aromatics (garlic, onion, herbs and spices) a pilaf, but depending on the rest of the ingredients, they really can be quite different.
Take this Cran-Apple Wild Rice Pilaf. At 217 calories and 40.5g of carbs per serving, with a lovely subtle sweetness it’s a hearty back country side dish, snack, or even a delightful breakfast. By adding a serving of protein it could easily be transformed into a delicious and very satisfying dinner.
NOTE: If you add a pound of cooked ground sausage, it is the recipe I use for thanksgiving stuffing. Just saying.
Kitchen Cook Time and Prep: This recipe makes enough pilaf for 3-4 back country servings and takes about 1 hour to prepare.
Tools: You will need a 2 qt casserole dish with lid and a 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: Rice pilaf is a really simple dish that is very light and delicious. It packs a very satisfying caloric punch.
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 the back country.
- ⅓ cup wild rice
- ⅔ cup long grain rice
- 1 cup home-made chicken broth
- 1 cup apple juice
- 1 Tbsp Dijon mustard
- ½ tsp sea salt
- 2 tsp Herbs de Provence
- 3 cloves garlic, minced
- 1 medium onion, finely diced
- 1 apple, peeled and chopped
- 2 tsp apple cider vinegar
- 1 tbsp coconut oil
- ½ cup dried cranberries
- ½ cup slivered almonds
- ½ lb ground pork, turkey or chicken, dehydrated
- ½ cup chopped water chestnuts
- In a 2 quart microwave safe casserole dish combine wild and long grain rice, Dijon, vinegar, sea salt, Herbs de Provence, apple juice and chicken broth. 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.
- 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. Add apple and continue to cook for a further 2-3 minutes stirring often. Once apples have become tender and soft remove from heat.
- For best results dehydrate rice separate from apple mixture.
Allow to cool to room temperature. Place 150g of rice per serving and ⅓ of the apple mixture on the fruit roll-up trays on your Excalibur. On the middle setting (135 - 145 degrees), dehydrate for 4-6 hours, or overnight. Once fully dry, break up and seal into vacuum seal bags and store in freezer until ready to head into the back country.
To rehydrate I add ⅔ cup of water a few hours before you intend to eat. Store in a strong resalable bag while you're hiking. 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 1 cup 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