Backcountry Camp Cooking Recipe – Rice Pilaf – Wolf Camp & School of Natural Science

Charlie Borrowman showing marinade for campfire roasted veggie skewers. — *Lead instructor and french culinary chef, Charlie Borrowman, demonstrates a marinade for campfire roasted veggie skewers.*

When on a backcountry wilderness or backpacking expedition, it doesn’t take much more than the thought of yet another night of eating a half soggy, half crunchy freeze-dried disaster to wrinkle one’s nose up in disgust. Thankfully, all it takes is a few lightweight and easy to pack ingredients to rescue you from eating $10 a pop astronaut cuisine or that MRE (Meal Ready to Eat) you packed that was likely left over from who knows when. Rice pilaf is by far one of the easiest and tastiest dishes to prepare in the back country, and the best part is, anyone can make it!

Backcountry Rice Pilaf by Charles Borrowman

1-2 pouches chunk chicken meat (drained, optional)
1 white or yellow onion (diced) – Yes, I really pack an onion when backpacking!
2-5 cloves garlic, depending on how much you like garlic (minced)
1 cup Minute Rice
1 cup orzo (contains wheat but you can also find gluten free orzo)
2-4 cups water
Chicken or vegetable bouillon (Depending on the brand of bouillon used, enough to turn the water to broth. Usually 1-2 tsp. per cup)
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried marjoram
Salt to taste
Cooking oil

Wilderness chef, Charlie Borrowman, standing in front of a table that has spice jars, minute rice, dehydrated camp meals and a camp stove. The legs of people seated on the other side of the table are just visible in the photo. It is taken from a side perspective, outside and everything is set up on the grass. — *Wild chef, Charlie Borrowman, shows how to make easy backcountry meals that taste great.*

Over a camp stove or bed of coals, heat a camp pot or pan over medium high heat. Add oil to the bottom of the pan and wait until the oil begins to shimmer. Add the onions to the pot and cook until they begin to clarify (begin to turn translucent). Add the garlic in its own spot (create a little space with your utensil) to the pot and cook until opaque and fragrant. Stir in the dried herbs, followed by the Minute Rice and orzo. Toast the rice and orzo very briefly for about 30 seconds. Add the water and bouillon to the pot and bring it to a boil. Reduce the heat if possible with your heating method and simmer, stirring constantly to prevent the bottom from scorching. Continue to reduce the liquid, stirring constantly until it’s almost gone and becomes a creamy sauce. Stir in the chicken meat if desired. Season with salt to taste. Enjoy.

Charles Borrowman is a graduate of the French Culinary Institute of San Jose, California and a lead instructor with Wolf Camp & School of Natural Science. Check out other cooking blog posts by Wolf Camp wilderness chef Charlie Borrowman, including Making Clam Chowder with French Herbs.