Two Meat Plate
Freeze-dried beef and pork over instant rice, made savory with broth and parmesan. Protein-dense, minimal pack weight.
- calories
- 800
- weight
- 6.5 oz
- cal / oz
- 123
- protein
- 50 g
- serves
- 1, scales
- prep
- 2 min
- cook
- 15 min
- total time
- 17 min
- water
- 300 ml boiled
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Alcohol / Esbit
- Backpacking
- Thru-hike
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Dump and stir
Ingredients
| Instant rice | ½ cup | white or brown, fully rehydrates in 15 minutes |
|---|---|---|
| Freeze-dried diced beef | ½ cup | reconstitutes completely in boiling water |
| Freeze-dried shredded pork | ½ cup | carries the same nutrition as fresh at a fraction of the weight |
| Shelf-stable Parmesan cheese | 2 Tbsp | grated, not chunks |
| Butter powder | 1 Tbsp | provides fat and richness without refrigeration |
| Low-sodium beef broth powder | 1 tsp | or one instant broth packet |
| Olive oil | 1 Tbsp | carry in a small dropper bottle or single-serve packet |
Method
- Boil 1¼ cups of water in a pot.
- Add instant rice, freeze-dried beef, freeze-dried pork, and broth powder. Stir well to distribute evenly.
- Remove from heat. Stir in butter powder and olive oil until combined.
- Sprinkle Parmesan on top. Cover the pot with a lid or foil.
- Let sit undisturbed for 15 minutes. The rice and meat will fully rehydrate and absorb all the liquid.
- Stir and eat straight from the pot.
Freeze-dried meat delivers substantial protein in minimal weight. When rehydrated in boiling water, it becomes tender and complete, so a half-cup portion of each meat actually fills you. The rice would be bland and thin without the broth powder, butter, and oil—those three ingredients are where the meal gets body and salt.
In cold weather or at altitude where water doesn’t boil as vigorously, cover the pot with an insulator (a pot cozy, an extra down layer, even a sleeping bag) while it sits. The retained heat ensures the rice and meat fully rehydrate. The 15-minute sitting time isn’t optional—it’s when the cooking actually happens.
Packing
Mix all dry ingredients into a single quart freezer bag at home. Keep olive oil separate in a dropper bottle or carry pre-portioned oil packets. One bag, one oil container, one meal.
Variations
- Use freezer bag cooking: add all dry ingredients to a mylar bag, pour in boiled water and oil, seal tightly, and place in an insulated cozy for 15 minutes. Eat from the bag to eliminate dishes.
- A spoonful of hot sauce or Sriracha powder cuts through the richness and adds heat.
- Mix in ¼ cup freeze-dried mushrooms or corn for texture without extending cook time.
https://trailcooking.com/2025/02/13/new-recipetwo-meat-plate