spanish rice

Quick cooking barley is your man. White rice is <ten minutes too
Frying the rice first actually shortens the cooktime but needs a tbs more water

thank you for the handy dandy rice information

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Let me teach you an easy way to Spanish rice.

1) sautee minced onion in 1 tbsp butter, 1 tbsp oil
2) add 1 cup rice to a casserole dish
3) add sauteed onion to rice and coat rice completely on fats/oils
4) add 3 cups chicken stock to rice
5) add peas, chopped carrots, tomato sauce to rice
6) cover casserole dish with foil
7) place in preheated oven at 400F for 1 hour

Comes out perfect every time

>>8572273
does that make the rice hard and firm instead of squishy and sticky? i didnt see you say to sautee the rice.

If you want to skip the sauteeing, use parboiled rice

i dont want to skip the suateeing. i want to learn about it becuase i have never done it before. all my rice has always come out mushy and watery

>>8572034
saved

>>8573239

It changes the texture. Not hard, but not soft. You won't really know until you make it.

>>8572034
>Quaaaaaaaaid

>>8572034
there's this Rice Pilaf in a box I make. after you fry it in butter to get it "toasted", it takes just as long to simmer as regular rice does, 15-20 minutes.
so i think pre-"toasting" dry rice and letting it cool off and taking it with you will add more flavor when you decide to cook it in your junk outside like a girl

will using too much tomato suace fuck up the rice?
i used like 6oz of rice, and then 4oz tomato suace and 6oz water

EL PATO!

>>8572034
>say i was in the woods ...and want to conserve fuel.
>i can toss in a pot with a can of soup

#1: Since transporting stuff is apparently a constraint, ditch the cans of soup and carry more fuel. Maybe tomato paste in cans/tubes, though dried tomatoes would be way more efficient.
#2: Unless the area is soaked, the woods *are* fuel...up your campfire game.
#3: If you want low-energy rehydrating grains, go with something you can dump hot water on and wait a minute, or just soak for a little while. Bulgur wheat, couscous (technically not a grain, but a pasta made from grain), quick-cook oats, minute rice, etc.

>>8574586
this

>>8574831
what are some other 'low-energy' grains?

>>8574872

These aren't grains, but dehydrated vegetables are a great idea. You just add hot water to them.

If they're dehydrated they will be good to eat after several minutes. If they were freeze-dried then they hydrate almost instantly.

well as for a low energy cooking.
when i want a semi-quick filling meal i heat up a can of progresso soup and add like 4oz of rice, quinoa or hempseed