Dehydrated Meal Recipe: Mushroom Farro Pilaf

Vegan • Nut Free • Soy Free • Sugar Free

 

PREP TIME: 20 minutes COOK TIME: 45 minutes

DEHYDRATION TIME: 7 to 10 hours REHYDRATION TIME: 15 to 20 minutes 

WATER NEEDED TO REHYDRATE (PER SERVING): 1/2 CUP

SERVES: 4

Well, we don’t have any pictures of this recipe, and as it happens it’s one that didn’t make it into Julie’s cookbook. However, if you’re one for nutty umami flavor with a hearty grain to accompany it, we think you’ll be pleased with this recipe! The sherry and parsley really bring this recipe together by adding a brightness to round out the flavor profile, and we think it rehydrates pretty dang well for a meal on the trail. Have fun and let us know what you think!

 

Ingredients:

1½  cups farro

5 cups vegetable or chicken broth

2 tablespoons olive oil

2 cloves minced garlic

12 ounces cremini mushrooms, thinly sliced

1½  cup carrots, cut into matchsticks

1 tablespoon fresh thyme or 1 teaspoon dried

¼ teaspoon freshly ground black pepper

2 tablespoon unsalted butter

¼ cup fine sherry

¼ cup  flat leaf parsley, chopped

To Prepare

  1.     Place farro and broth in a medium size pot. Bring to a boil then lower to a simmer and cook for 30-35 minutes until farro is just a bit toothy. Drain farro and set aside.
  2.     Heat oil in a skillet or saute pan over medium heat. Saute garlic for 30 seconds until fragrant. Add mushrooms and cook for 4-5 minutes until the mushrooms begin to release their liquid. Add carrots and cook for another minute. Add thyme and pepper and stir to combine. create a well in the center of the pan and add butter, allowing it to melt, then add sherry. Cook on medium high heat for 3-4 minutes, allowing liquid to reduce slightly then remove from heat and stir in farro and parsley.

Add pilaf to dehydrator trays fitted with a solid plastic tray insert. Add all trays to dehydrator. Turn dehydrator on to 145 degrees. Set time for 8 hours. Vegetables should be firm, with no feeling of moisture. If needed, add 1-2 more hours of drying time. 

To Store

Measure total amounts of pilaf. Divide amount into four portions,  placing each into zip-sealed bags and label and date the bags. Store for up to 12 months.

To Rehydrate

To rehydrate pilaf ¾ - 1  cup boiling water to bag. Mix well, cover and let sit approximately 15 minutes.  Stir again and eat.

 

Nutritional Information: (per serving)

500 calories, 16g fat, 70g carb, 19g protein, 580mg sodium (24% DV).

To see more fun recipes, we recommend checking out Julie’s cookbook!

JULIE MOSIER * APRIL 14, 2020

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