Apple and Thyme Bamati Rice

Contributed By: Adventures in Freeze Drying

This recipe will make 2 Medium trays*

Directions:

1. In a dutch oven or large stock pot, add 1 tbsp chicken broth, and chopped onion, cook over medium heat until onion becomes slightly translucent.
2. Add, the diced apple and continue to cook and stir until apples are slightly browned (add more chicken broth as needed to help keep apples and onions from sticking to the pan)
3. Add the rice and thyme, stirring constantly cook for 2 minutes
4. Add 1 C of the chicken broth, stirring and deglazing the pan, then add the rest of the chicken broth and the Apple Cider Vinegar, bring to a boil, cover and let simmer for 15-20 minutes or until all moisture is absorbed (add butter at this stage if desired, this will greatly reduce shelf life)
5. Cool slightly, spread out on parchment lined trays, adding dividers to help proportion if desired. 
6. Freeze Dry
7. Store Appropriately (See Tips and Tricks for storage help)

Cycle Time:

24 hours

Rehydration:

Add between ⅓ and ½ C boiling water per serving of rice (recipe makes 8 servings)let sit for two minutes covered.

* Extra Large Tray = 15 Cups/Tray   Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray Cycle times & rehydration for reference only. Your results may vary.