Uploaded August 2018 | Updated September 2026, 2 weeks ago
This is the 3rd in the May 2018 solo 4-day series, showing my 1-pot meals using dried food mostly dried at home. (And I had a walleye meal appetizer). This one is dried chicken, jasmine and wild rice, with the usual ingredients of dried onions, mushrooms, olives, and my standard dollop of olive oil. The dried chicken is dried from flaked chicken from the can. Simply mash it up to re-flake it, then place on the liquid trays in your dehydrator. I store it in mason jars in the freezer until I need it for a trip. Unrefrigerated, it remains perfectly fine for well over 2 months in my experience, and I have tested that many times on long trips with packing food weeks before the trip.
The wild rice is pre-cooked at home, then dried on the dehydrator liquid trays. The wild rice I purchase takes 3-4 hours to cook. Water to rice is 3:1. I bring it to a boil, then simmer as low as possible for about half an hour to an hour. Then I turn the heat off and let it sit and absorb water. Occasionally I might turn the heat on for a few minutes, then shut it off again. This slow method seems to avoid the mush effect when wild rice is cooked too fast under too much heat. Easy to dehydrate on the liquid trays. Again as with all my dried food, I store it in mason jars in the freezer until needed for a trip. For rehydrating, I find it takes roughly 5 to 8 minutes on a simmer, or in a cozy. Wild rice is "wild" and diverse, so its cooking time may vary between brands and packages, and within the same package. Expect soft grains and firm chewing grains in the final product.
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Watch the entire series on this playlist:
The entire series will be linked in my playlist: "Solo Canoe 4-day Trip – Spring 2018", parts to be added as I get them done: youtube.com/watch?v=28lYHA7OKuI&list=PLAy7lnVQVxjMEU6SxBrZa4LhUWwNOz8Tp
This is the 3rd in the May 2018 solo 4-day series, showing my 1-pot meals using dried food mostly dried at home. (And I had a walleye meal appetizer). This one is dried chicken, jasmine and wild rice, with the usual ingredients of dried onions, mushrooms, olives, and my standard dollop of olive oil. The dried chicken is dried from flaked chicken from the can. Simply mash it up to re-flake it, then place on the liquid trays in your dehydrator. I store it in mason jars in the freezer until I need it for a trip. Unrefrigerated, it remains perfectly fine for well over 2 months in my experience, and I have tested that many times on long trips with packing food weeks before the trip.
The wild rice is pre-cooked at home, then dried on the dehydrator liquid trays. The wild rice I purchase takes 3-4 hours to cook. Water to rice is 3:1. I bring it to a boil, then simmer as low as possible for about half an hour to an hour. Then I turn the heat off and let it sit and absorb water. Occasionally I might turn the heat on for a few minutes, then shut it off again. This slow method seems to avoid the mush effect when wild rice is cooked too fast under too much heat. Easy to dehydrate on the liquid trays. Again as with all my dried food, I store it in mason jars in the freezer until needed for a trip. For rehydrating, I find it takes roughly 5 to 8 minutes on a simmer, or in a cozy. Wild rice is "wild" and diverse, so its cooking time may vary between brands and packages, and within the same package. Expect soft grains and firm chewing grains in the final product.
If you liked this video, please hit the "Like" button, and please consider Subscribing and sharing, and click the bell for future notifications, thank you!
Watch the entire series on this playlist:
The entire series will be linked in my playlist: "Solo Canoe 4-day Trip – Spring 2018", parts to be added as I get them done: youtube.com/watch?v=28lYHA7OKuI&list=PLAy7lnVQVxjMEU6SxBrZa4LhUWwNOz8Tp
