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
- Bring 1.5 cups water to a boil.
- 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.
- 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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