Ingredients (Serves 1 Hungry Hiker)

• 3/4 cup dehydrated orzo
• 1/2 cup julienned sun dried tomatoes
• 1/4 cup diced walnuts
• 2 tsp basil
• 1 tsp garlic powder
• 2 tsp nutritional yeast
• 3 tsp olive oil
• Pinch of salt

Preparation & Assembly

1. Fully cook the orzo, and spread in a thin layer on a dehydrator sheet.
2. Dehydrate the orzo at 135F for about 8 hours
3. Store the dehydrated orzo in a mason jar if not using right away
4. To assemble, julienne the sun dried tomatoes and dice the walnuts. Combine all the ingredients except the olive oil in a bag.
5. Package the olive oil in a small leakproof container or bottle

“Cooking” On The Trail

• Pour the ingredients from the bag into your cold soak container (or rehydrate in the bag!).
• Add enough water to the container/bag for all the pasta to be fully submerged
• Wait 1 - 1.5 hours
• Mix well, and add in the olive oil
• Enjoy!

Tips

• If you don’t have a dehydrator, you can substitute a package of crushed raman noodles for the orzo pasta.
• The olive oil is essential for making this meal taste good. It’s well worth the effort!

Nutrition Estimates

600 calories, 18g protein