This recipe is adapted from Renee and Tim’s Curry Rice recipe! I added chickpeas to my version for fiber and texture.

Nutrition Estimates:

750 calories, 20 grams of protein

Ingredients (Serves One Hungry Hiker):

• 1/2 cup dehydrated basmati rice
• 1/3 cup dehydrated veggies (spinach, onion, tomatoes, carrots)
• 1/4 cup cashews (I use raw cashews)
• 1/4 cup dehydrated chickpeas
• 2 tbsp powdered coconut milk
• 1/2 tbsp curry powder
• 1/2 tsp garlic powder
• 1/4 tsp turmeric
• Salt and pepper to taste

Preparation & Assembly:

• Cook the basmati rice. Spread into a thin layer on parchment paper or a silicon mat on top of a dehydrator tray. Dehydrate at 145F for about eight hours.
• Dice the veggies and spread on dehydrator trays. Dehydrate at 135F for about eight hours.
• Rinse the chickpeas, pat dry, and spread on dehydrator trays. Dehydrate at 135F for about eight hours.
• Store all the dehydrated ingredients in mason jars if not using soon.
• To assemble, add all the dehydrated ingredients to the bag.
• Add an oxygen absorber to the bag, and heat seal the bag if not eating soon.

“Cooking” On the Trail:

• Remove the oxygen absorber
• Add 1.25 cups of boiling water
• Stir and reseal the bag
• Wait 15 minutes
• Enjoy!

Tip:

Use preshredded carrots instead of chopping your own! They rehydrate really nicely.