Dinner in the Backcountry

Menu ¶

Recipes designed to serve 4 people per day

8 tortillas

1 dehydrated black beans

1 cup of rice

2 jalapeños

1 red pepper

1 green pepper

1 red onions

1 8 ounce block of cheddar cheese

2 cans of chicken

1 medium salsa

1 bag of chips

Instructions: Prepare the sauces at home. At camp, you simply cook the rice in one pot and cook the mushrooms in the mushroom sauce in another pot. When the rice is near ready, add everything to the rice and cook for a little bit longer

3 cups white rice

4 cups water

2 cups white mushrooms, sliced

2 cups spinach, roughly chopped

1 cup kimchi

1 cup julienned carrots

2 tsp. sesame seeds

1/4 cup tamari or soy sauce

2 tbs. rice vinegar

4 tsp. brown sugar

1/4 cup gochujang red-chili paste

1 tbs. brown sugar

1 tbs. sesame seeds

1 tbs. rice vinegar

2 tsp. sesame oil

2 tsp. tamari or soy sauce

*I slightly modified the original recipe from an article on the Dirty Gourmet cookbook. The biggest change is that I removed beansprouts because beansprouts can go bad in a single day if you can’t keep them cool.