Contributed By: Adventures in Freeze Drying: For Beginners
Directions:
- Place the quinoa in a fine-mesh strainer and rinse under cold running water for about 30 seconds
- In a medium saucepan, bring 2 cups of broth to a boil. Stir in 1 cup of quinoa
- Reduce heat to low, cover the pot, and let it simmer for 15 minutes until the quinoa absorbs all the liquid.
- While the quinoa cooks, prepare the cauliflower and use a food processor to rice it
- Dice the zucchini, bell peppers, and onion
- In a stock pot, use a little bit of chicken or vegetable broth to saute zucchini, bell peppers, onions
- Once vegetables are sauteed, add the riced cauliflower and cook until just heated through
- Add the cooked quinoa and mix well. Add salt and pepper to taste
- Add parchment paper to your trays
- Spread your fried rice mixture evenly onto the trays
- Freeze dry (my cycle time was 22 hours)
- Store in jars for short-term use or in mylar bags for long-term storage
Rehydration:
Add 2 cups of freeze-dried fried rice to a bowl, jar, or mylar bag, and add about 1 ½ cups of boiling water. Let sit for at least 10 minutes, stirring several times. Enjoy
Notes:
This is a great camping recipe. Store in 1 serving portions. Rehydrate in mylar bag. No dishes needed
Nutritional Value Per 1 cup of cauliflower quinoa fried rice
Calories: 167 Protein: 8 g Fat: 3 g Carbohydrates: 32 g Fiber: 6 g Sugars: 7g
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