Whole grains take a while to cook, so most people wouldn’t think of cooking them in the back country. There’s no hurry. Make camp early, put the rice on to simmer, and wander down by the creek to fish or take in the rich golden light of late afternoon. By the time gold turns in to the first flush of pink your rice will be done. It’s a special feeling sitting by the fire with a steaming bowl of plain brown rice.
• 1 cup brown rice
• 1 teaspoon salt
• 3 cups water
Bring to simmer and steam 30 to 60 minutes, or until all water is absorbed. Millet, bulgar, lentils, and mung beans are good plain, too. Or season with soy sauce, sesame salt, or wild onions. Cook extra and save for breakfast to eat with dried fruit and honey. Or add herbs and wild greens, form into patties, fry and eat for lunch or supper with cheese or a thick sauce or gravy poured over them. Don’t forget, combining different grains and beans makes more usable protein per pound, besides tasting really good.