Bushwalker's burghul pilaf with tomato and salami

Summary

615 g total weight (dry ingredients)

1 l total volume dry ingredients (approx.)

This recipe uses perishable ingredients. You should use your own judgement as to whether it's suitable for your hike.

Water and fuel

650 ml water

2 units of fuel

Ingredients

2 tbsp olive oil

80 g mild salami, ideally vacuum packed, with a long use-by date

2 small brown onions

1 clove garlic

2 long green banana chillis

⅛ cup (tightly packed) sun-dried tomatoes

1 tsp dried mint

1 tsp dried thyme

2 chicken stock cubes or vegetarian equivalent (each cube makes 1 cup of stock)

1 cup coarse burghul (also called bulgur wheat)

2 green onions

2 tbsp tomato powder

Alternative option (if you can't get tomato powder)

4 tbsp tomato 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

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

Dice salami. Finely chop brown onion, garlic, green banana chillis and sun-dried tomatoes. Thinly slice green onions.

Cooking

Heat oil and fry brown onion, garlic, salami and green banana chilli for a few minutes until the onion has softened.

Add water, stock cubes, dried mint and thyme, tomato powder and sun-dried tomatoes. Bring to the boil, then simmer for 3 minutes.

Stir in burghul wheat, then cover and cook on low heat, stirring occasionally, until the water has been absorbed (15-20 minutes).

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.

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Bushwalker’s burghul pilaf with tomato and salami