Trail Food - oat rice with carrot and nutty parsley crumble
A perfect and satisfying all-in-one meal for both short and extended trips. Simple food that becomes special with the nutty and flavorful topping. For longer trips, consider drying vegetables, lentils, and oat rice to lighten your pack and extend the shelf life of perishable ingredients. See the drying guide below.
Prepare at home: pre-cook and dry the oat rice and lentils, dry the carrot and onion, toast the walnuts, blend the spice mixture, and chop the parsley.
Gear to bring: portable stove, spatula, cutting board, and knife.
Ingredients - 4 servings
Oat rice
- 2 cups oat rice or instant rice
- 2 cups dried lentils, preferably coral lentils, Gotland lentils, or green lentils
- 400 grams of carrot
- 1 yellow onion
- 2 garlic cloves
- 1 large handful of fresh parsley
- 1 cup dried cranberries, optional
- about 2 liters of water
- 50g butter
- salt and black pepper
Topping
- 1 cup walnuts
- 2 tsp dried parsley
- 1 tsp cumin seeds
- 1 teaspoon salt
Here's how
Topping
- Toast the walnuts and chop them finely. Crush the cumin seeds. Mix together walnuts, parsley, cumin, and salt.
Oat rice
- Chop carrots, onions, and garlic into small, even cubes. Finely chop the fresh parsley.
- Cook oat rice and lentils in ample lightly salted water following package directions for about 12 minutes. Set aside.
- Sauté the carrots and onions in butter until they're glossy and tender-crisp.
- Drain the water from the oat and lentil mixture. Fold in the sautéed vegetables, cranberries, and parsley. Season with salt and black pepper to taste.
- Serve topped with the nutty parsley crumble.
- Pro Tip! Dry your ingredients for longer trips to lighten your load.
- Cut carrots into small pieces or thin slices, blanch until slightly softened but still firm. Rinse with cold water. Thinly slice the onion and garlic. Cook the oat rice and lentils following package instructions, then rinse with cold water. Distribute the vegetables, oat rice, and lentils evenly on baking sheets. Dry in the oven at 50°C until completely dried, about 4-10 hours depending on the type and size of the material.
- Soak the ingredients in water for a while before cooking - then just follow the recipe's instructions.