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Rice in camp?
- Thread starter shmrck1
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Rice is great food for camp & trekking. Light, easy to cook, filling, and basically can take on whatever flavor you add to it.
The simplest dinner is 4-1/2 cups water, 2 cups rice, 6 or 8 oz jerky, 6 oz dried veggies. Add a little oil or fat when done. I use flavored jerky- teriyaki or pepper, whatever's on sale.
Variation- for dessert leave out jerky, add 6-8 oz dried fruits and some nuts, 1/4 cup of sugar, and a little powdered milk.
Save a cup of leftover rice from dinner for breakfast- fry up some bacon, use the fat to stirfry a cup of COOKED rice per person, scramble a couple of eggs with the rice and add the bacon back to the pot.
Dutch oven, you can sear a cut up chicken (or other similar critter) in some oil or fat with onions, peppers, celery, and carrot. Toss in 3 cups of rice and 5 cups of broth, cover and simmer until rice is done. Pick your veggies to suit your critter- lighter flavor veggies for game meats, richer veggies for chicken.
Besides rice, there's always buckwheat groats. Cooks the same way, nuttier flavor, lots of protein, BUT!!! an acquired taste. Try it before you go on a trek with it, always have an alternative with buckwheat groats, it's not a common flavor or taste. I like to add a handful to chili or stews to beef-up and thicken the broth.
vic
The simplest dinner is 4-1/2 cups water, 2 cups rice, 6 or 8 oz jerky, 6 oz dried veggies. Add a little oil or fat when done. I use flavored jerky- teriyaki or pepper, whatever's on sale.
Variation- for dessert leave out jerky, add 6-8 oz dried fruits and some nuts, 1/4 cup of sugar, and a little powdered milk.
Save a cup of leftover rice from dinner for breakfast- fry up some bacon, use the fat to stirfry a cup of COOKED rice per person, scramble a couple of eggs with the rice and add the bacon back to the pot.
Dutch oven, you can sear a cut up chicken (or other similar critter) in some oil or fat with onions, peppers, celery, and carrot. Toss in 3 cups of rice and 5 cups of broth, cover and simmer until rice is done. Pick your veggies to suit your critter- lighter flavor veggies for game meats, richer veggies for chicken.
Besides rice, there's always buckwheat groats. Cooks the same way, nuttier flavor, lots of protein, BUT!!! an acquired taste. Try it before you go on a trek with it, always have an alternative with buckwheat groats, it's not a common flavor or taste. I like to add a handful to chili or stews to beef-up and thicken the broth.
vic
I don't know how PC it is, because I don't know how long it's been around but a type of Jambalaya is really easy to make and can really fill you up.
This is one kind I build
2 cups smoked sausage sliced to about 1/4 thick pieces.
1 chopped onion
1 or 2 cups chopped celery
2 cloves garlic minced
1 can Tomato Paste
2 3/4 cups water
1 cup white or brown rice
1 1/2 teaspoons dried Thyme
2 Bay Leaves
4 to 10 drops Tabisco sauce (some like it hot)
salt to taste
Mix up in pot and heat to a low boil (simmer?). Cook about 20 minutes until the rice is done, stiring every now and then.
You can replace the sausage with chopped ham, shrimp, what have you?
This is one kind I build
2 cups smoked sausage sliced to about 1/4 thick pieces.
1 chopped onion
1 or 2 cups chopped celery
2 cloves garlic minced
1 can Tomato Paste
2 3/4 cups water
1 cup white or brown rice
1 1/2 teaspoons dried Thyme
2 Bay Leaves
4 to 10 drops Tabisco sauce (some like it hot)
salt to taste
Mix up in pot and heat to a low boil (simmer?). Cook about 20 minutes until the rice is done, stiring every now and then.
You can replace the sausage with chopped ham, shrimp, what have you?
Wild rice is a native grain that grows in the United States...
Wild rice, tall aquatic plant (Zizania aquatica) of the family Gramineae (grass family), of a genus separate from common rice (Oryza). Wild rice (called also Canada rice, Indian rice, and water oats) is a hardy annual with broad blades, reedy stems, and large terminal panicles. It grows best in shallow water along the margins of ponds or lakes in the N United States and S Canada.
The seeds were one of the chief foods of certain Native American tribes, especially in the Great Lakes region. Native Americans of the Algonquian linguistic family, especially the Ojibwa and Menominee, and certain Sioux warred for centuries for control of the wild-rice fields.
The Ojibwa called the grain manomin [good berry], and the Menominee are believed to have been named for a variant of this word; it is said to have some 60 synonyms, from which a great number of geographical names have been taken.
Native Americans gathered the seeds by pulling the grain heads over their canoes and flailing them with paddles. The seeds were sun-dried or parched over a slow fire to crack the hulls, then the grain was threshed by tramping, and winnowed.
Thank you Mooskeetman. Yup, I knew rice had been around a few years, but when I said I didn't know how PC it was, I was talking about the Jambalaya.
I know it is Creole, and I know they go back a few years (like to when the British ran them out of Canada), but I don't know when Jambalaya was "invented".
Thanks again.
I know it is Creole, and I know they go back a few years (like to when the British ran them out of Canada), but I don't know when Jambalaya was "invented".
Thanks again.
Thank you Mooskeetman. Yup, I knew rice had been around a few years, but when I said I didn't know how PC it was, I was talking about the Jambalaya.
I know it is Creole, and I know they go back a few years (like to when the British ran them out of Canada), but I don't know when Jambalaya was "invented".
Thanks again.
A LITTLE JAMBALAYA HISTORY
Similar in many ways to Spanish paella, the term "jambalaya" is derived from the Spanish jam
Well, look at it this way. If tea is accepted at your event, white rice must be too. They arrived in the same trade ships.
As far as Jambalaya?
stumpy,
i really love the history you have given us but
i was looking for recipies not history ::
is it me or you that are confused....most likely
me..i know what rice is i just need a few ways to
cook it.
snake-eyes :: :hmm: :: :thumbsup:
i really love the history you have given us but
i was looking for recipies not history ::
is it me or you that are confused....most likely
me..i know what rice is i just need a few ways to
cook it.
snake-eyes :: :hmm: :: :thumbsup:
Well Now Snake eyes, rice recipes.. hmmm how bout some idears as opposed to exactin recipes.. since thats how I cook most of the time..
I always figured about 2 cups water to one cup rice...so with that bein said
2 cups water
1 cup rice
3 tsp chicken or beef boullian(sp) granular or 3 cubes
1 tsp. Italian herbs
a dollop or butter prob 1 or 2 TBLS
cook.. this goes good as a side with most any meat....
One of the things I used to make lots, beins that is was my pops favorite.. was spanish rice
kinda figure how much rice you need and use tomato sauce in the water amount (one small can and one cup water).. a TBSP or so of tomato paste would be good as well, but not needed... spice up to taste, with chili powder, a bit of salt and pepper and a touch or cayenne if your inclined that way...I always browned the pork chops somewhat and then added to a casserole dish (for camp a dutch ovens would work)... cook until rice is done.
I have been toyin with usin a can of red enchilada sauce and water to make the right amount... havent tried it yet, but sounds like it would be good... this might be good as a side for things like tamale pie and such, now if you used it as a mexican side dish I would top with a bit of grated cheese and maybe a green onion or so... ::
If I had left over chicken I would cut it up and dump it in a casserole and add a cup or so of rice and in the water amount I would use a can of either cream of chicken soup or cream of mushroom soup, and water..use all the soup and cut back about half on the water.. but watch you might need to add a bit more...mix it up with the chicken and bake...OR just make the rice without the chicken in it and serve with chicken. without the chicken I would probably add a tsp of chicken boullian(sp) but you dont need to... :m2c:
I always figured about 2 cups water to one cup rice...so with that bein said
2 cups water
1 cup rice
3 tsp chicken or beef boullian(sp) granular or 3 cubes
1 tsp. Italian herbs
a dollop or butter prob 1 or 2 TBLS
cook.. this goes good as a side with most any meat....
One of the things I used to make lots, beins that is was my pops favorite.. was spanish rice
kinda figure how much rice you need and use tomato sauce in the water amount (one small can and one cup water).. a TBSP or so of tomato paste would be good as well, but not needed... spice up to taste, with chili powder, a bit of salt and pepper and a touch or cayenne if your inclined that way...I always browned the pork chops somewhat and then added to a casserole dish (for camp a dutch ovens would work)... cook until rice is done.
I have been toyin with usin a can of red enchilada sauce and water to make the right amount... havent tried it yet, but sounds like it would be good... this might be good as a side for things like tamale pie and such, now if you used it as a mexican side dish I would top with a bit of grated cheese and maybe a green onion or so... ::
If I had left over chicken I would cut it up and dump it in a casserole and add a cup or so of rice and in the water amount I would use a can of either cream of chicken soup or cream of mushroom soup, and water..use all the soup and cut back about half on the water.. but watch you might need to add a bit more...mix it up with the chicken and bake...OR just make the rice without the chicken in it and serve with chicken. without the chicken I would probably add a tsp of chicken boullian(sp) but you dont need to... :m2c:
As backpackers (decades ago), we'd set the red coals aside and place the pot o'rice plus water (and lid) over. Let it cook for about 15-20 min. We use to eat it with canned fish or sausage or in a soup (use to buy those Swiss made msg-free instant soup).
If you have instant eggs, dried peas & onions plus some meat & a bit of oyster sauce, you can make Chinese stir fried rice.
Cook the rice but before cooking, soak the peas & onions.
Fry eggs and chop. Set aside. When rice & peas & onions are ready, throw everything into a pan. Add oyster sauce. Stir in oiled pan. Serve.
If you have instant eggs, dried peas & onions plus some meat & a bit of oyster sauce, you can make Chinese stir fried rice.
Cook the rice but before cooking, soak the peas & onions.
Fry eggs and chop. Set aside. When rice & peas & onions are ready, throw everything into a pan. Add oyster sauce. Stir in oiled pan. Serve.
Last Thanksgiving my friend Tonya's niece Jaton made some great "Deep South Dirty Rice With Venison". I'm tellin' ya, it'll make you slap your ma and draw back at your pa to get some of it!!
So here's how you make it - all the ingredients, at least, and general directions. Jaton never measures anything, and these proportions feed a small army. Or two hungry Cajuns...
First get a BIG stewpot (4 or 5 gallon, or thereabouts). Get a meat grinder and grind up half a package (whole package is about 1"x6"x10") frozen chicken gizzards. Throw this in the stew pot. Then put in 2 or 3 times (or more) as much ground venison as you had gizzards.
Then throw in several handfuls of oysters (raw, and shelled of course unless you like texture <gg>). Brown all this in the pot and stir well, and mash up the oysters a little with a potato masher, but leave them in big chunks. Add salt and pepper to taste and/or Tony's Cajun seasoning.
Then add "some" veggies (Jaton's words: "about 4 inches deep in a gallon ziploc bag") chopped bell pepper, chopped green onion, chopped celery, and chopped yellow onion. That's 4" of EACH veggie. Stir all this and brown it - the oysters and fat in the ground venison and such will make juice, don't use grease in the pan.
Then put in a 1-lb bag of uncooked rice, and stir it into the mix in the stewpot. Add enough water so that it covers it all to the depth of your index finger (3") - just eyeball it, don't stick your finger in there 'cause it'll be hot. :: ::
Bring to a boil, reduce heat to a simmer, cover with a lid and cook till the rice is done, however long it says on the package. Stir and serve. Stand back to get out of the way of the stampede of relatives rushing to get some.
If you use hamburger meat instead of venison, then add some chicken livers to the mix too, about equal proportions to the gizzards. Venison is so rich, it tastes better without the chicken livers.
Oh yeah, that was bow-killed venison, killed by Jaton. I saw her shoot a 3-d deer target in the kill zone 9 times out of 10, at 20 yards, with her compound bow while the guys were inside watching football after dinner and us ladies were doing girl stuff - you know, playing with weapons! :winking:
Patsy
So here's how you make it - all the ingredients, at least, and general directions. Jaton never measures anything, and these proportions feed a small army. Or two hungry Cajuns...
First get a BIG stewpot (4 or 5 gallon, or thereabouts). Get a meat grinder and grind up half a package (whole package is about 1"x6"x10") frozen chicken gizzards. Throw this in the stew pot. Then put in 2 or 3 times (or more) as much ground venison as you had gizzards.
Then throw in several handfuls of oysters (raw, and shelled of course unless you like texture <gg>). Brown all this in the pot and stir well, and mash up the oysters a little with a potato masher, but leave them in big chunks. Add salt and pepper to taste and/or Tony's Cajun seasoning.
Then add "some" veggies (Jaton's words: "about 4 inches deep in a gallon ziploc bag") chopped bell pepper, chopped green onion, chopped celery, and chopped yellow onion. That's 4" of EACH veggie. Stir all this and brown it - the oysters and fat in the ground venison and such will make juice, don't use grease in the pan.
Then put in a 1-lb bag of uncooked rice, and stir it into the mix in the stewpot. Add enough water so that it covers it all to the depth of your index finger (3") - just eyeball it, don't stick your finger in there 'cause it'll be hot. :: ::
Bring to a boil, reduce heat to a simmer, cover with a lid and cook till the rice is done, however long it says on the package. Stir and serve. Stand back to get out of the way of the stampede of relatives rushing to get some.
If you use hamburger meat instead of venison, then add some chicken livers to the mix too, about equal proportions to the gizzards. Venison is so rich, it tastes better without the chicken livers.
Oh yeah, that was bow-killed venison, killed by Jaton. I saw her shoot a 3-d deer target in the kill zone 9 times out of 10, at 20 yards, with her compound bow while the guys were inside watching football after dinner and us ladies were doing girl stuff - you know, playing with weapons! :winking:
Patsy
Thanks, Cookie. Nice to be here. Seems like a great bunch here, think I'll make myself to home and set a spell with y'all... ::
That recipe did feed at least 15-20 people. Hongry ones too! But there was a big spread of other vittles to go with it. Jaton and her kinfolks are carded Eastern Cherokee with a little Comanche thrown in, and her hubby works on a fishing boat down on the Texas coast. She cooks up a mean bunch of mudbugs and shrimp too! I never miss a feast with that bunch! :: Her cousin Sharon is a gun dealer and owns a shooting range where we had Thanksgiving, so there's always some fun toys to play with there too. ::
Patsy
Cookie, here's another way to do chicken and rice, the way I make it. Kinda like yours, not much different.
Take a whole chicken, cut it up (thighs, drumsticks, wings, body in 4 quarters), and boil it till done in a good-sized pot (30 minutes or so). Take the chicken out (SAVE the water), de-bone it, and ditch the skin and bones. Use that water (which is now rich chicken buillon
) to cook the rice in. Figure out how much rice you want to use - 1 cup uncooked rice = 3 cups cooked rice, and like you said, it's about 1-3/4 to 2 cups water to 1 cup uncooked rice. Use that much of the stock/water and freeze the rest for soup base later (if you're at home that is...).Fling in a can of cream of mushroom soup for part of the liquid, or chop up some fresh mushrooms and onions or green onions, add a little chopped bell pepper or celery, whatever you want to go in it. Keep the chicken warm and covered while the rice cooks and add it later, or just fling it in the pot too. Add some McCormick's Natures Seasonings, or some garlic (fresh or powder) salt & pepper, basil, parsely, etc. Yum, I gotta go cook supper!
::
Patsy
yup I have made it that way to... very good and gotta love that broth.... save a bit of the meat and make some homemade egg noodles.. mmm mmmmm... I have chicken boiling on the stove as I type... makine taquito's for dinner tonight... the brother will go in the freezer
