Hawaiian Shrimp and Rice

Say Aloha to Hawaiian Shrimp and Rice. Dried pineapple and a pinch of coconut add just the right touch of tropical sweetness to this backpacking meal.

Ingredients:

• 1/4 cup shrimp, dried
• 1/8 cup pineapple, dried
• 1/8 cup bell peppers, assorted colors, dried
• 1/2 tsp coconut, dried
• 1/2 cup dried or instant rice
• 1 cup water

To learn more about dehydrating shrimp, peppers, and pineapple for this recipe, review the dehydrating meat, dehydrating vegetables, or dehydrating fruit pages.

At Home:

Dehydrate white or brown rice by pre-cooking and drying it using vegetable broth or use instant rice.

Pack dried pineapple and coconut flakes in separate small plastic bags. Enclose with other ingredients in plastic bag.

Variation: Substitute dried ham for shrimp.

On the Trail:

Combine all ingredients with water in pot and soak for five minutes. Light stove, bring to boil, and cook for one more minute. Insulate pot and wait ten minutes.