We went camping in beautiful Bandolier National Monument this week. It was great to get away on what would be my second camp trip in one week. I planned the menu for breakfast lunch and dinner carefully, shopping for easy, short cook meals, that would be as enjoyable to eat as they were to make. Camp food is usually associated with unhealthy meals/sweets/beer etc, but theres no reason they cant be delicious as well as nutritious. My new favorite find is this brown rice pasta…its gluten free and it takes only 2 minutes of actual cook time!!! Yes, you bring water to a boil, add the pasta, and let cook for two minutes. Turn off the flame and let sit for 18 more minutes, and presto! You have a perfectly al dente pasta that you would never know wasn’t wheat. Cooking this way is ideal for camping, where fuel is carefully rationed, and is a great way to be sustainable. This is the perfect camping meal, and is sure to be a crowd pleaser.
Tinkyada Brown Rice Spirals-one whole package
Cherry Tomatoes (I used local tomatoes from farmers in Alcalde)-2 cups
Feta (regional Tucumcari feta)-1 cup
Fresh Basil–3 tbsp
Kalamata Olives-1 cup
Garlic (also local)-3 toes
Olive Oil-1/4 cup
Cook brown rice pasta as directed. Drain and let cool. While pasta is cooling slice tomatoes, olives, chiffonade basil, and dice garlic. Saute garlic in olive oil until fragrant and softened. Add garlic and oil, as well as tomatoes, olives, and lastly feta to pasta. Combine gently but throughly. Serve and hear people exclaim is just as good as regular pasta!
*Left overs are great for a hike the next day!!!