Recipe Name: GREEN PLATE SPECIAL – JERKY STEW
Category: SOUP
Serves: 4
SOURCE MARY BELL'S COMPLETE DEHYDRATOR COOKBOOK.
4 Cup water
1 Cup dried tomato pieces (about 20 slices)
1 Cup beef jerky pieces (in 1/2-inch chunks)
1 Cup dried peeled potato slices
1 Tblsp dried bell pepper pieces
1 Tblsp dried onion pieces
1/2 Tsp. dried basil
1/2 Tsp. dried oregano
1/2 Tsp. dried garlic
salt and pepper to taste
1 fresh carrot, sliced (optional)
1 Cup cooked and dried short-grain rice
In a large saucepan, combine 3 cups of the water and all ingredients except carrot and rice. Let sit for 30 minutes to rehydrate.
Place pan over medium heat and bring to a boil. Add carrot, if using. Simmer for 30 minutes to an hour, until jerky is tender. Meanwhile, combine rice with remaining water and bring to a boil. Remove from heat, cover, and let sit for 15 minutes to rehydrate. Return to boil, partially cover and simmer until rice is tender, about 15 to 30 minutes.
Serve hot stew over cooked rice. Serves 2 to 4, depending on how far you hiked.