Bacon & Mushroom “Risotto”

Elevate your instant rice with dried mushrooms and bacon for a warm, hearty backpacking recipe!

Bacon & Mushroom Risotto

Tested by 

MacGuyver

Yields 2
Servings
Ingredients
15
Minutes

~10 oz /
~275 g

Weight per serving

Ingredients

  • Bacon, pre-cooked - 2 oz / 60 g
  • Olive Oil - 4 TB - 50 g
  • Dried Mushrooms - 1/2 C / 50 g
  • Garlic Powder - 1 tsp / 10 g
  • Salt - to taste
  • Instant Rice - 2 C / 250 g
  • Water - 20-24 oz / 750 ml
  • Parmesan Crisps - 1/2 C / 30 g
  • Rice Vinegar - 2 tsp / 30 g

Steps

1. Slice bacon, if needed
2. TURN ON BURNER: MED HEAT
3. Add oil, bacon, mushrooms, garlic, salt, rice
4. Stir. Cook 1 min
5. Add 2-4 oz of water. Stir stir until evaporated
6. Repeat step 5 until rice is soft
7. Add crisps, vinegar. Stir

EAT & PACK IT OUT

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