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Submitted by admin on Sat, 08/09/2008 - 06:39
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At Home: | | Ingredients | Metric | Standard | | | Olive/Vegetable Oil | 45 ml | 3 Tbsp | | 1 | Onion, minced | | | | | White Rice | 500 ml | 2 Cups | | 20 | Fresh mushrooms, finely chopped | | | | 1 | Green Pepper, minced | | | | 1 | Red Pepper, minced | | | | | Stewed Tomatoes | 1 L | 4 Cups | | | Chicken Stock or Tomato Juice | 500 ml | 2 Cups | | | Rosemary | 5 ml | 1 tsp | | | Shrimp, chopped | 250 g | 8 0z | | 4 | Cloves Garlic | 800 ml | 28 oz can | | | Peas | 250 ml | 1 Cup | | | Salt | 5 ml | 1 tsp | | | Cayenne Pepper | 3 ml | ½ tsp | Instructions: - In a dutch oven or large wok, heat oil.
- Add the onion, raw rice, mushrooms, and peppers and sauté until vegetables are tender.
- Add all other ingredients except parmesan cheese.
- Cover, bring to a boil, and simmer for 25 to 30 minutes or until rice is tender.
- Remove from heat and stir in parmesan cheese.
- Spread over dehydrator trays (for dehydrator) or pammed cookie sheets (for oven drying), taking extra care to keep the mixture thin to speed up drying.
- Click here for more information on drying meals.
In Camp:
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