This is a hearty trail recipe for 8. It's easy to prepare and high in carbohydrates and protein!

Ingredients:

6 Cups dehydrated Basmatti rice
1-1/2 Cups of sunflower seeds
1-1/2 Cups of slivered almonds
¼ Parsley flakes
¼ Cup chicken bouillon granules
2 Cups of dried cranberries
2-1/2 lbs. Chicken Breast (8 boneless breasts)
2 Cups of Teriyaki Honey Marinade

7-1/2 Cups (+/-) of water needed at camp for rice dish
(1-1/4 cups of H20 per cup of dehydrated rice)
4 Cups of water needed to hydrate chicken

Directions:

(1) Dehydrate Rice:

(1a) Cook 4 cups of rice (not instant). Dehydrate at 145 degrees for 4-5 hours; stir occasionally. Measure out 6 cups of dehydrated rice. Divide in half to make two vacuum sealed pouches (each: 3-cups/14-oz.).

(1b) Using a vacuum sealer for rice: Vacuum sealing rice in an air tight manner is problematic. The pointy ends of the rice will poke threw the plastic bags. Therefore… Place 3 cups of dehydrated rice in a heavy zip-lock bag. Squeeze out most of the air and seal. Place this bag in another heavy vacuum sealing bag and suck out most of the air. Label cooking instructions on the bag.

(2) Dehydrate Chicken:
Take 8 boneless chicken breasts, trim fat and gristle, and cut into thick strips. Steam for about 7 minutes, turning once, until meat is cooked. Soak strips in a bowl of teriyaki marinate for about 20 minutes. Pull chicken apart and mush with fingers to create small shredded pieces. Place on a food dehydrator tray with a screen insert. Drizzle a very small amount of teriyaki sauce on each piece. Dehydrate at 140 degrees for 4 hours and then at 130 degrees for the remainder of the time (6-8 hours total). Vacuum seal in two pouches leaving room to add 2 cups of boiling water. Label cooking instructions on the bag.

(3) Dried Cranberries:
Vacuum seal cranberries in two small bag.

(4) Vacuum seal sunflower seeds, almond slivers, parsley flakes, and bouillon granules in two pouches..

(5)At Camp:

(5a) Using two, 4-1/2 qt. covered pots, add 6 cups of water and one chicken pouch. Bring to a boil; remove from heat for 20 minutes.

(5b) Place all remaining ingredients equally into each pot. Bring to a boil. Lightly simmer for 5 minutes. Remove from heat and let stand for 5 minutes or until tender.

(6) Next Time:

- Do not use Honey Teriyaki marinade. When drizzling on the meat, it tended to not dry completely on some pieces. It was real work to clean the drying trays. Next time use Teriyaki sauce (Asian isle of grocery store).

(7) Field Test Results:

(7a) Use only 4-1/2 cups of H2O per pot of rice mixture.
(7b) Reduce each rice mixture by 1/4 (reduce 7a accordingly).
(7c) It is possible to only use one 4.5 qt. covered pot.