- 1 cup dry red lentils
- 2-3 cups of mushroom vegetable stock
- ¼ cup wild rice, thoroughly rinsed
- 2 teaspoons olive oil
- ½ cup onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- ¾ teaspoon smoked paprika
- 1 teaspoon of hot chilli flakes (omit if you don’t like it spicy)
Preparation At Home
Cook lentils according to your specific lentil brand as per the instructions, using the vegetable stock and set aside. Bring water to a boil and add the wild rice and cook on low for 50 minutes.
Heat the oil in a large frying pan over medium-high heat and sauté the onions. Add your garlic and cook for approximately 1-2 minutes. Add the lemon juice, smoked paprika and chili flakes and continue to stir. Now add in
the cooked lentils and wild rice.
Dehydrating
Weigh your meal prior to dehydrating and made a note of this, factoring in
the container you used to measure it. Spread evenly on parchment paper
lined dehydrator trays and dehydrate for 10-12 hours until the rice and
lentils and thoroughly dry.
Rehydrating
When at camp, add the amount of fluid noted to rehydrate your meal. Stir
and check periodically when cooking if it requires more water or seasoning
such as salt and pepper.