-------------------------------PREPARE AHEAD------------------------------- 1 c Rice 1 Chicken bouillion cube 1/8 ts Saffron Threads 1 4x4 pc dried tomato sauce* 1 pk Freeze dried chicken 1 c Freeze dried peas 3 c Water ---------------------------------EQUIPMENT--------------------------------- 1 Pot 1 Cup PACKING THE FOOD: Put into 3 small bags, then package with the trail directions: 1. Rice and (unwrapped) bouillion cube; 2. saffron; 3. dried sauce, chicken and peas. TRAIL DIRECTIONS: 1. In a cookpot, add 2 cups water to rice, cover, bring to a boil and simmer 15 minutes. Meanwhile, crumble the saffron threads into 1 T. water in a cup and let them soak. 2. About halfway through the rice cooking time, add 1 1/2 c more water, the saffron water, the dried sauce, chicken and peas. Cover, bring back to a boil and simmer until rice is cooked, about 7 more minutes. Add more water if necessary. Time: 20 to 25 minutes. * This is 1/4 of the Basic tomato sauce recipe.
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