El Nino survival rice dinner recipe


Bob Blumer
June 24, 2010 6:24AM (UTC)

(Serves 6)

Ingredients

  • 2 tablespoons olive oil
  • 3 cloves fresh garlic, minced, or 1 tablespoon dried garlic or garlic powder
  • 1/4 cup of anything from the onion family, diced, or 1 tablespoon dried onion flakes
  • 1/2 teaspoon red pepper flakes
  • 1/3 teaspoon ground cumin
  • 1 tablespoon dried thyme
  • 1 tablespoon paprika
  • 2 cups any available rice
  • 1 bottle of water
  • 1 - 2 chicken bullion cubes
  • 1/2 cup any available canned peas, carrots, beans, corn and/or raisins
  • Tabasco sauce, or any other hot sauce, to taste
  • Substitute any missing ingredients with whatever you can find in your pantry, or anything you can trade your neighbors for. If necessary, barter with items from your emergency kit
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Directions

  1. Heat oil in a pot over any handy flame. If you have fresh garlic and/or onions, cook them first for about 3 minutes, or until the first hint of gold color appears. If you are using dried garlic and onions, simply stir them in the oil for 15 seconds.
  2. Add red pepper flakes, cumin, thyme and paprika. Stir for 30 seconds to release the flavors.
  3. Add rice and stir thoroughly for 30 seconds
  4. Add 4 cups of water, bullion cubes, canned veggies and/or raisins. Cover, bring to a boil, then reduce to a simmer for 20 minutes, or until rice is tender.
  5. Serve immediately with hot sauce

Le Secret: Stockpile raisins. They add a sweetness that makes the dish.

The Adventure Club: Invite some neighbors you have never spoken to.

Note: More is better. Add everything you can scavenge.


Bob Blumer

Bob Blumer (aka the Surreal Gourmet) hosts his own program on the Food Channel.
The Surreal Gourmet's Web Site is located at http://surrealgourmet.com.

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