Free Camping Recipes - Rice and Grain Dishes

Fancy Oatmeal

Ingredients

• 1 ¾ cup milk
• 1 ¾ cup water
• 1 tbs. cinnamon
• 2 cups old fashion oatmeal
• ¼ cup raisins
• ¼ cup chopped dates
• ¼ cup pecans
• maple syrup

Equipment:

• pot

Preparation:

Slowly, bring the milk and water to a boil, careful not to go too quickly or the milk will burn! Add cinnamon and oatmeal. Allow to thicken. Stir often. Add the remaining ingredients and heat thoroughly. Add maple syrup to taste. Optional: Add a little butter.

Mushroom Rice

Ingredients:

• 1 can Cream of Mushroom Soup
• white minute rice

Equipment:

• sauce pan

Preparation:

Empty soup into sauce pan and add a can of water in with it. Heat on medium-high and cook until the mixture is hot. Measure the minute rice into your empty soup can and add to your headed soup. Cover and let sit for 10 minutes. Uncover, stir and serve.

Camp Fire Chicken Paella

Ingredients:

• 3 pounds boneless chicken thighs
• ¼ cup extra-virgin olive oil
• 2 chorizo sausages (cooked), sliced
• salt and pepper
• 1 onion, diced
• 4 garlic cloves, crushed
• 1 (15 ounce) can crushed tomatoes, drained
• 2 boxes Rice-A-Roni Savory Whole Grains – Spanish Flavor
• generous pinch saffron threads (optional)
• dried peas (optional)
• lemon wedges, for serving
• 3 cups water

Spice mix for chicken:

• 1 tbs. sweet paprika
• 2 tsp. Dried oregano
• salt and pepper

Equipment:

• 1 heavy duty Ziploc bag
• knife
• pan
• Dutch oven

Preparation:

Cut chicken into bite size pieces and place in a large size Ziploc bag. Add spice mix and rub (through the bag) over the chicken. Put in fridge for 10 minutes.

Heat oil in pan over medium-high heat. Sauté’ the chorizo until browned, remove and reserve. Add chicken and cook thoroughly, browning on all sides. Use tongs to turn it. Remove from pan and reserve.

In the same pan, sauté the onions until translucent, then add garlic (careful not to burn it). Add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in 3 cups of water and add seasoning packets from Rice-A-Roni and simmer for 10 minutes, gently moving the contents around so the rice cooks evenly and absorbs all the liquid. Add chicken, chorizo, and saffron to the Dutch oven, cover with lid. Place on coals, with 10-15 coals on top. Let the mixture simmer, without stirring, until the rice is al dente, for about 15 additional minutes. When the paella is cooked and the rice looks fluffy and moist, return the Dutch oven to heat for 40 seconds to 1 minute, or until you can smell the rice toasting at the bottom. This is perfect. Remove from heat and let rest for 5 minutes. Garnish with rehydrated dried peas (optional) and lemon wedges.

Tip:  The ideal paella has a toasted rice bottom called socarrat.