Serves 3-4 hungry backcountry skiers (adjust amounts of rice and peas according to activity and time of year!)
Ingredients:
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
water
Directions:
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!!!
Brian’s comments:
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 leader@nols.edu, 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!
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