Serves 3-4 hungry backcountry skiers (adjust amounts of rice and peas according to activity and time of year!)
1/2 lb rice
1/2 lb dehydrated split peas
2 tbsp oil
1 tbsp frozen garlic
1/4 lb frozen vegetables
3 cubes ginger
1 tbsp cumin
1 tbsp curry powder
1 tsp salt
Add 2 parts rice to 1 part boiling water. Simmer for 8-10 minutes or until water is evaporated. Remove from heat, cover and let sit.
In a separate pot, add 1 part split peas to 1 part boiled water. Add additional water as needed as the split peas become a thick sauce. Peas should be ready in about 5-7 minutes.
In a frying pan, heat oil and garlic. When garlic starts to brown, add vegetables and ginger, continue to stir-fry until veggies are warm.
Add stir-fried vegetables, cumin, curry and chili powder to the split peas; stir well.
To serve, pour split pea sauce over rice. Enjoy!!!
If traveling during the spring or summer, substitute dehydrated garlic and veggies for frozen ones and use more water in your stir-fry.
Without a simmer setting on your stove, alternate between turning the stove off and on every 20-30 seconds or place a windscreen over the stove stand to deflect heat away.
Got a great backcountry recipe you’d like to share?
Send your recipe to firstname.lastname@example.org, complete with: your name, where the recipe was created, and your NOLS course. If your recipe is chosen for the Recipe Box, you’ll receive a spankin’ new copy of the NOLS Cookery!