Ham and Vegetables with Rice

Try Ham and Vegetables with Rice for long lasting energy from three important food groups. This backpacking meal works for breakfast or supper.
Ingredients:

• ¼ cup deli ham, dehydrated
• ¼ cup mixed vegetables, dehydrated (corn, peas, carrots, green beans)
• ½ cup instant brown or white rice
• ¼ cube vegetable bouillon*
• 1 cup water
  
  
  
  At Home:
  For instructions on dehydrating corn and other vegetables, see DEHYDRATING VEGETABLES.
  For instructions on dehydrating deli meat, see DEHYDRATING MEAT.
  *I use Organic Gourmet brand vegetable bouillon cubes from a health foods store. The cubes are large, so a ¼ cube does the trick. The advantage of the Organic Gourmet brand bouillon cubes over regular bouillon cubes is that they don’t contain any MSG. If you can’t find bouillon without MSG, leave it out since there are many flavors from the vegetables and ham to enjoy. A shake of salt and pepper will get you by.
  Combine all ingredients in a 4 x 6 plastic bag.
  
  
  On the Trail:
  Place all ingredients in pot with one cup of water.
  Light stove and bring to a boil. Continue cooking for another minute or two.
  Transfer pot to insulating cozy for ten minutes to allow food to fully rehydrate.