One of my favorite things about camping (whether it’s in the back-country or a few feet away from the car) is camp cooking. Last weekend, Jason and I spent a couple of nights in the beautiful North Cascades of Washington (one of my favorite places on earth), and I was reminded once again of this simple pleasure. Below is one of my staple recipes, complemented with local, seasonal flora (wild stinging nettle).
Enjoy this at home or on the trail…
Ingredients (makes 3+ Cups):
1 1/2 Cups mix of brown rice with multi-colored split peas, lentils, and a dash of wild rice. Note: You can make this blend on your own, or purchase it in bulk at your local natural food store. This version is called “Harvest Pilaf” and is available at Whole Foods Market.
3 Cups water
1 Large Portabella (Portobello) mushroom
1 Onion
2 Celery stalks
1 1/2 Cups fresh stinging nettle (forage wisely, or purchase dry nettle here)
2 Cloves garlic
1 Bay leaf
1 Sprig fresh Rosemary (or 1 tsp dried)
3/4 tsp. Italian seasoning (or any other favorite herb)
1/4 tsp. Sea salt
Note: All of these measurements are estimated– I highly recommend trusting your instincts!
Preparation:
1). Rinse, chop and saute mushroom, onion, celery and garlic until tender and juicy.
2). Measure and rinse 1 1/2 cup lentil rice mix. Note: If you are backpacking, you can also soak lentil mix in water while you hike, and it will take less time and fuel to cook!
3). Add lentil mix to sauteed mixture and stir until most excess liquid is absorbed.
4). Add 3 cups water. Increase heat and bring to a boil.
5). Separate nettle leaves from thick stems. Gloves are helpful to prevent stinging. Note: Nettle is extremely high in calcium, iron and many other nutrients, and depending on where you live, you may find it just outside your door!
6). When water comes to a boil, add herbs, salt and nettle. No need to stir in nettle, as this will “melt” in to the top of the mixture.
7). Cover and simmer (low heat) for 45 minutes until rice and lentils are tender and plump. Do not stir while cooking!
Enjoy!
Top with olive oil, salt and pepper as desired. Serve with a side of fresh vegetables, such sauted kale and asparagus in garlic and olive oil. Note to backpackers: Lacinato (dinosaur) kale packs great and last for days!
