Rice or Quinoa (Dehydrated)

Ingredients:

  • Cooked rice (quinoa)

Dehydrate:

  1. Spread cooked rice (quinoa) on dehydrator trays covered with non-stick sheets, parchment paper or the liners that came with your unit.
  2. Dry the rice (quinoa) at 125° for approximately 5 hours. Dehydrating rice (quinoa) times vary with dehydrator models and humidity.
  3. Once or twice through the drying process, break up any rice (quinoa) that is stuck together. It’s not a problem if some rice (quinoa) remains stuck together since it will separate when you cook it. Rice (quinoa) will be hard when properly dried.

Yield: One cup rice = 3½ cups cooked = approximately 1¾ to 2 cups dried. Quinoa – 1.5 cups dehydrated = 1 serving.

Rehydrate:

  1. Combine rice and water (1 part rice to 1 part water) in pot.
  2. Cover and soak for 5 minutes.
  3. Light stove, bring to a boil, and cook for 1 more minute.
  4. Rest for 10 minutes.

Freezer bag method:

  1. Add 1 cup boiling water to 2/3 cup (4 servings) dehydrated rice.
  2. Set in cozy 12 (white) to 15 minutes (brown)
  3. Stir

 Serving Suggestion: