Kale-in it Risotto

Mushroom and Kale Risotto

Day five‘s dehydrated dinner. Thought about making a cream of mushroom soup or something, but it just didn’t seem to have enough sustenance. Add some rice…. and it ended up being a recipe for risotto instead! One bag of skim milk powder went a long way this journey, adding protein to oatmeal, pasta and now risotto.

Makes 1  serving.
Preparation Time: 5 minutes.
Cook Time: 10 minutes.
Equipment: measuring cup, measuring spoon, Ziploc bag, fuel, camping stove, pot, spork

Ingredients

  • 1/2 cup Converted Wild Rice (I got Uncle Ben’s Natural Select line – happened to be on sale along with tomato rice I had used for the Mexican Style Rice recipe  we had on day two

Seasoning: 

  • 1/2 cup Dehydrated Mushroom 
  • 1/2 cup Dehydrated Kale
  • 1/4 cup Skim Milk Powder
  • 1/2 tsp Broth Powder
  • 2 Tbsp Parmesan Cheese
  • 2 Tbsp Dehydrated Onion
  • 2 Tbsp Crushed Walnuts
  • 1 Tsp Garlic Powder

Method

  1. Bring 1.5 cup water to a boil.
  2. Place all ingredients into boiling water and cook for 5-8 minutes until soft and tender. To prevent sticking at the bottom of the pot, mix every half minute.

Nutritional Facts

1 Serving 
Calories: 768 kcal (Dry weight: 197 g (3.9 kcal per gram) )
Fat: 19 g
Carbohydrates: 117 g
Fiber: 6 g
(Net Carbohydrate: 111 g)
Protein: 34 g

A Source of:

  • Protein
  • Carbohydrate
  • Fiber
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