Ingredients
- 1/4 cup dehydrated spinach or collard greens, crumbled
- 1/4 cup minute rice
- 3 dehydrated tomato slices, crumbled
- 1 tablespoon Vegetable Stock Powder
- Pinch of crushed dehydrated red chilli pepper
Instructions
- Crumble the dried tomato slices as finely as your fingers will take them. Tomato is the slowest thing here to rehydrate, and a piece left large is still chewy when the rice is ready.
- Use minute rice, as the list specifies. Ordinary rice needs a simmer, and this mix is built to be finished by boiling water and a lid.
- Add the crushed chilli last and keep to the pinch given. Dried chilli keeps giving out heat the whole time the mug stands, so what is mild at two minutes is sharp at ten.
- Mix everything in a bowl first and then bag it, rather than layering it straight into the bag. Stock powder clings to the walls of a bag, and you lose most of the seasoning to the plastic.
- To make it, tip a portion into a mug, cover with boiling water and put a saucer on top. The lid is not optional, because the rice needs trapped heat rather than a surface losing it.
- Leave it five minutes and stir it before tasting. The spinach comes back almost immediately and floats, so an unstirred mug tastes of greens and hot stock and very little else.
- Vacuum sealed with an oxygen absorber it holds five years or more, and in a zip bag about a month. Look at the rice grains in an older bag — any that have gone from opaque to translucent have taken on moisture.
Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 303 kcal | 86 kcal |
| Protein | 10.1 g | 2.9 g |
| Fat | 2.4 g | 0.7 g |
| saturated | 0.8 g | 0.2 g |
| Carbohydrate | 56.2 g | 15.9 g |
| sugars | 1.9 g | 0.6 g |
| Fibre | 3.7 g | 1.1 g |
| Sodium | 6242 mg | 1770 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
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