Burghul (also known as bulgur wheat) is great for hiking. It's lightweight, easy to cook, and makes a delicious pilaf that's just perfect for eating beside the campfire.
2chicken stock cubes or vegetarian equivalent (each cube makes 1 cup of stock)
1cupcoarse burghul (also called bulgur wheat)
2green onions
2tbsptomato powder
Alternative option (if you can't get tomato powder)
4tbsptomato paste (triple concentrate)You can use tomato paste instead of tomato powder. It's a bit heavier, but the results will be the same.
Packing for your hike
1
Put green onions and green banana chillis in a sealed bag. Put tomato powder, burghul wheat and sun-dried tomatoes in separate bags. Combine dried thyme and dried mint in a bag.
Before cooking
2
Dice salami. Finely chop brown onion, garlic, green banana chillis and sun-dried tomatoes. Thinly slice green onions.
Cooking
3
Heat oil and fry brown onion, garlic, salami and green banana chilli for a few minutes until the onion has softened.
4
Add water, stock cubes, dried mint and thyme, tomato powder and sun-dried tomatoes. Bring to the boil, then simmer for 3 minutes.
5
Stir in burghul wheat, then cover and cook on low heat, stirring occasionally, until the water has been absorbed (15-20 minutes).
6
If you have time, turn off the stove and let your pilaf sit, covered, for another 10 minutes. Otherwise, divide between bowls and sprinkle over sliced green onions.
Ingredients
Summary
615gtotal weight (dry ingredients)
1ltotal volume dry ingredients (approx.)
This recipe uses perishable ingredients. You should use your own judgement as to whether it's suitable for your hike.
2chicken stock cubes or vegetarian equivalent (each cube makes 1 cup of stock)
1cupcoarse burghul (also called bulgur wheat)
2green onions
2tbsptomato powder
Alternative option (if you can't get tomato powder)
4tbsptomato paste (triple concentrate)You can use tomato paste instead of tomato powder. It's a bit heavier, but the results will be the same.
Directions
Packing for your hike
1
Put green onions and green banana chillis in a sealed bag. Put tomato powder, burghul wheat and sun-dried tomatoes in separate bags. Combine dried thyme and dried mint in a bag.
Before cooking
2
Dice salami. Finely chop brown onion, garlic, green banana chillis and sun-dried tomatoes. Thinly slice green onions.
Cooking
3
Heat oil and fry brown onion, garlic, salami and green banana chilli for a few minutes until the onion has softened.
4
Add water, stock cubes, dried mint and thyme, tomato powder and sun-dried tomatoes. Bring to the boil, then simmer for 3 minutes.
5
Stir in burghul wheat, then cover and cook on low heat, stirring occasionally, until the water has been absorbed (15-20 minutes).
6
If you have time, turn off the stove and let your pilaf sit, covered, for another 10 minutes. Otherwise, divide between bowls and sprinkle over sliced green onions.
