Name: Burghul and freekeh pilaf: luxurious camping food
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 2 servings
Ingredients: 620 g total weight (dry ingredients); 1 l total volume (dry ingredients); 400 ml water; 1 units of fuel; 2 tbsp olive oil; 1 small brown onions; 1 cloves garlic; ½ cup coarse burghul; ½ cup freekeh; 2 chicken stock cubes or vegetarian equivalent; 2 tsp powdered lemon; 2 pinches salt; 2 pinches ground black pepper; ½ tsp allspice; 1 cardamom pod; 1 bay leaf; ¼ cup dried apricots, sliced; ¼ cup pine nuts; ¼ cup pistachio kernels; ¼ cup slivered almonds; ¼ cup dried cranberries and/or currants

DifficultyIntermediate

This delicious pilaf is packed with exotic grains, dried fruits, nuts and spices. It doesn't require much fuel or water, so is great for long bushwalks in environments where water may be scarce.

CategoryGrains and couscousDietVegan, VegetarianTags#compact, #minimal-fuel, #minimal-water, #non-perishable

Yields2 Servings

Prep Time5 minsCook Time35 minsTotal Time40 mins

Summary

620 g total weight (dry ingredients)

1 l total volume (dry ingredients)

Water and fuel

400 ml water

1 units of fuel

Ingredients

2 tbsp olive oil

1 small brown onionsYou could also substitute 2 shallots for each onion, if you wanted to be fancy

1 cloves garlic

½ cup coarse burghulAlso known as bulgar wheat or cracked wheat

½ cup freekehIf you can't find freekeh, just just burghul wheat instead

2 chicken stock cubes or vegetarian equivalentEach stock cube should make 1 cup of stock

2 tsp powdered lemonIf you can't find powdered lemon, just use grated lemon zest

2 pinches salt

2 pinches ground black pepper

½ tsp allspice

1 cardamom pod

1 bay leaf

¼ cup dried apricots, sliced

¼ cup pine nuts

¼ cup pistachio kernels

¼ cup slivered almonds

¼ cup dried cranberries and/or currants

Packing before your hike

Put the salt, pepper, powdered lemon, allspice and cardamom pod together in a small bag.
Put half the pine nuts, pistachio kernels and slivered almonds in one bag. Put the other half into another bag.
Put the burghul and freekeh in a bag together.

Before cooking

Chop onions/shallots and garlic.
Rinse the burghul and freekeh, if you have a mesh bag and access to plenty of water.

Cooking

Heat oil over medium-high heat. Add onion and garlic and cook, stirring, for 3-4 minutes or until softened.

Add the burghul and freekeh and stir to coat in the oil.

Stir in powdered lemon, spices, salt, bay leaf and dried apricots. Crumble in the stock cubes, add water and bring mixture to the boil.

Reduce heat to simmer, then stir in one of your bags of pistachios, pine nuts and almonds. Cover and cook on low heat for 15 minutes, stirring occasionally.

Taste and adjust seasoning if needed. Divide pilaf between bowls. Garnish with remaining nuts and dried cranberries or currants.

Ingredients

Summary

620 g total weight (dry ingredients)

1 l total volume (dry ingredients)

Water and fuel

400 ml water

1 units of fuel

Ingredients

2 tbsp olive oil

1 small brown onionsYou could also substitute 2 shallots for each onion, if you wanted to be fancy

1 cloves garlic

½ cup coarse burghulAlso known as bulgar wheat or cracked wheat

½ cup freekehIf you can't find freekeh, just just burghul wheat instead

2 chicken stock cubes or vegetarian equivalentEach stock cube should make 1 cup of stock

2 tsp powdered lemonIf you can't find powdered lemon, just use grated lemon zest

2 pinches salt

2 pinches ground black pepper

½ tsp allspice

1 cardamom pod

1 bay leaf

¼ cup dried apricots, sliced

¼ cup pine nuts

¼ cup pistachio kernels

¼ cup slivered almonds

¼ cup dried cranberries and/or currants

Directions

Packing before your hike

Before cooking

Chop onions/shallots and garlic.
Rinse the burghul and freekeh, if you have a mesh bag and access to plenty of water.

Cooking

Heat oil over medium-high heat. Add onion and garlic and cook, stirring, for 3-4 minutes or until softened.

Add the burghul and freekeh and stir to coat in the oil.

Stir in powdered lemon, spices, salt, bay leaf and dried apricots. Crumble in the stock cubes, add water and bring mixture to the boil.

Reduce heat to simmer, then stir in one of your bags of pistachios, pine nuts and almonds. Cover and cook on low heat for 15 minutes, stirring occasionally.

Taste and adjust seasoning if needed. Divide pilaf between bowls. Garnish with remaining nuts and dried cranberries or currants.

Notes

Burghul and freekeh pilaf: luxurious camping food

Ingredients Directions

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Ingredients

Directions

Notes

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