Recipe by Sarah Kirkconnell. www.trailcooking.com
About 2 servings
PREP TIME / COOK TIME
5 minutes / 15 minutes
- 1 cup instant rice
- 1 cup instant brown rice
- 1/2 cup freeze-dried vegetables
- 2 tbsp homemade broth mix or 2 tsp bouillon
- 2 tsp dried parsley
- pinch sea salt
- 1 5-ounce can chicken
- 1 tbsp olive oil
- 1/4 cup finely chopped walnuts
Add the chicken, broth, oil, and 2 1/2 cups water to a cooking pot. Bring to a boil, and add all remaining ingredients besides walnuts, return to a boil.
Turn off stove, cover tightly and let sit for 15 minutes. In cooler weather or at high altitudes, insulate the pot with a pot cozy.
Stir the rice, top with walnuts.