Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 357 kcal | 101 kcal |
| Protein | 24.3 g | 6.9 g |
| Fat | 1.2 g | 0.3 g |
| saturated | 0.3 g | 0.1 g |
| Carbohydrate | 59.7 g | 16.9 g |
| sugars | 1 g | 0.3 g |
| Fibre | 1.3 g | 0.4 g |
| Sodium | 111 mg | 31 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
Instructions
- Cut the tomatoes, mushrooms and onion for the machine rather than for the pot. Tomatoes go in rounds, mushrooms in slices of even thickness, and the onion in a small dice, because these rehydrate in a bowl of water rather than being cooked.
- Keep each vegetable on its own tray. The onion finishes long before the tomato does, and hunting through a mixed tray for the pieces that are ready is a job nobody does properly.
- Dehydrate at 57 °C for 6 hours, mushrooms on the upper trays where it is driest. A mushroom is a sponge, and any water left in one will find its way into the packet with everything else.
- The vegetables are done when the onion is papery, the mushrooms are hard rather than leathery, and a tomato slice cracks instead of bending. Test them cold — the tomatoes in particular soften as they cool and will tell you the truth then.
- Measure the dried vegetables into a bag with the bouillon cubes, dried prawn, coriander and instant rice. Crush the cubes before they go in, since a whole cube sitting in the bottom of a mug will not dissolve in the time the rice takes.
- To eat it, tip the bag into a bowl, pour on boiling water until everything is well covered, and put a lid or a plate on top. Holding the heat in is what does the work; a bowl left open goes lukewarm before the rice has softened.
- Wait a quarter of an hour, stir, and taste. It is ready when the rice has no chalky centre and the mushroom slices have gone slippery again; if the prawn are still hard, add a splash more boiling water and give them a few minutes more.
- Store the made-up packets somewhere cool and dark and use them within six months. The bouillon is salty enough to keep almost indefinitely, but the dried prawn carry oil and will taste stale long before anything else in the bag does.
