Rice and beans may be the one dish that transcends all cultural boundaries. In the United States, the Southern creole staple immediately comes to mind. In Mexico, well, we need not say much about that. Rice and beans is so ubiquitous that a Korean variation exists, and even to the uninitiated, it is unmistakable.
Course Dinner, Lunch, Main Course
Keyword backpacking, dairy-free, egg-free, lactose-free, no nuts, no shellfish, no tree nuts
360guncooked wild rice blend
425gcan canned kidney beans
411gcan canned diced tomatoes
Add all ingredients into a rice cooker along with 1.5 cups of water and set to cook. (Typically, water-to-rice ratio is 1.5:1 or 2:1, but the kidney beans and diced tomatoes also contain water so we use less water here.
If you do not have a rice cooker, add all ingredients to a pot with a tight fitting lid.)
Bring to a boil, and then reduce heat and simmer for 45 minutes.
After 45 minutes, remove from stove and let sit for 10 minutes and then fluff.
If rice is still crunchy, add a couple tablespoons of water and return to heat. Repeat if necessary.
Let rice cool down and then spread it on dehydrator tray.
wild rice and red bean pilaf for dehydrating
Dehydrate at 125°F for 6-8 hours, or until beans are easily broken between fingers and tomatoes no longer wet.
Break apart large clumps before storing. You can do this by crushing it between two plates or just squeezing it in your hands.
ON THE TRAIL
Empty entire contents of dehydrated rice and beans into pot.
Add just enough water to completely submerge everything.
Optional, but very helpful: cover and let sit for 10 minutes
Cover pot and heat on a low simmer.
Stir occasionally to prevent scorching.
If scorching/burning occurs, add more water or reduce heat.
Remove from heat and let sit covered for 5-10 minutes, or until kidney beans rehydrate to normal texture.