Ingredients
| 3⁄4 | c | instant rice |
| 1⁄4 | c | cooked and dehydrated lentils |
| 1⁄4 | c | diced almonds |
| 1⁄4 | c | dried cranberries |
| 1 | T | diced dried carrots |
| 1 | t | lower sodium vegetable bouillon |
| 1⁄4 | t | tumeric powder |
| 1 | pn | kosher salt |
| 1 1⁄4 | c | water |
Notes
This is a large recipe, so you may find that it serves 2 smaller appetites better.
On the rice you can use white or brown, depending on how you prefer it. Cooked and dehydrated Basmati rice is very nice to use as well.
Instructions
At home:
Pack all the ingredients in a sandwich or quart freezer bag (depending on method used). Seal tightly.
In camp:
FBC method:
Add near boiling water to the bag, stir well and seal tightly. Put in a FBC cozy for 15 minutes. Fluff up.
Insulated mug method:
Add the dry ingredients and boiling water to your insulated mug. Stir well, cover tightly and let sit for 15 minutes. Fluff up.
One pot method:
Bring the water to a boil. Add in the dry ingredients and take off the stove. Cover tightly and let sit for 10 minutes. Fluff up.
In cool temperatures use a pot cozy to keep warm.
Courtesy of trailcooking.com
hiking2christ 
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