Never a Dal Moment

Tandoori Lentil Rice

No doubt one of the most memorable trek’s I’ve been on thus far. Every moment of everyday was something beautiful and interesting. The Pacific Rim was a one-stop naan-stop fun for sure. To be prepared, I had packed a whole extra day’s worth of food- just in case (I did pack a lighter day to lighten the load, since it hopefully wouldn’t actually be needed). So here it is: what would have been dehydrated dinner meal number 8.

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 Roasted Garlic Wild Rice (I used Uncle Ben’s “tomato and basil rice” from the “Natural Select” line that happened to be on sale *check the packaging for estimated cook times)
  • 1/3 cup Dehydrated Lentils

Seasoning: 

  • 2 Tbsp Dehydrated Vegetables
  • 1 Cup Dehydrated Kale
  • 1/2 tsp Tandoori Masala
  • 1/2 tsp Madras Curry Powder
  • 1/2 tsp Broth Powder
  • 1/4 tsp Coriander Seed
  • 1/4 tsp Ginger Powder

Method

  1. Bring 1.5 cups water to a boil.
  2. Place rice, black beans and vegetables into boiling water and cook for 5-8 minutes until rice and lentils are soft. To prevent sticking at the bottom of the pot, mix every half minute.
  3. Mix in seasoning and cover for 2-5 minutes for flavours to infuse.

Nutritional Facts

1 Serving 
Calories: 363 kcal (Dry weight:132 g (2.75 kcal per gram) )
Fat: 2 g
Carbohydrates: 80 g
Fiber: 4 g
(Net Carbohydrate: 76 g)
Protein: 6 g

A Source of:

  • Protein
  • Carbohydrate
  • Fiber
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