Garlicky Rice

This recipe makes about 9 cups

Directions:

1. In a medium saucepan (large enough to cook your rice), heat 2-3 tablespoons of broth over medium-high heat until it begins to simmer.
2. Add the minced garlic and sauté for about 1 minute, stirring frequently until fragrant but not browned.
3. Stir in the rice, coating it with the garlic and broth mixture for enhanced flavor.
4. Pour in the remaining broth and increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pan with a lid.
5. Let the rice simmer gently for about 15 minutes, or until all the liquid is absorbed and the rice is tender. 
6. Remove the saucepan from heat. Let it sit, covered, for 5 minutes to finish steaming. Then, fluff the rice with a fork and season with salt and pepper to taste.
7. Allow the rice to cool.
8. Add parchment paper to your trays.
9. Spread the rice out onto your trays.
10. Pre-freeze when possible.
11. Freeze dry (my cycle time was 37 hours).
12. Store in mylar bags for long-term storage.

Rehydration:

In a microwave-safe bowl, mix freeze-dried rice with water at a 1:1 ratio.  Heat the mixture in the microwave on high for 3 minutes, stopping to stir thoroughly after each minute to ensure even rehydration. Let it stand for 5 minutes.  If the rice isn’t fully rehydrated, add a tablespoon of water and microwave in 30-second intervals, stirring between each, until desired texture is reached.  You can also just add hot or boiling water and let it sit covered for 5-10 minutes.

Notes:

Rice is usually cooked at a 2:1 liquid-to-rice ratio.  However, since we’re freeze drying it, the liquid can be cut back since it will be removed in the freeze dryer.

Nutritional Value Per 1 cup 

Calories: 146  Protein: 3 g   Fat: 0 g   Carbohydrates: 32 g   Sugar: 0.5 g   Fiber: 0.5 g

Cycle times & rehydration for reference only. Your results may vary