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Backpacker Magazine – April 2008

Recipes for the Trail: Underground Cuisine

3 tasty, filling trailside finds that could save dinner–even your life.

by: Steve Brill

PAGE 1 2 3
Basic Burdock Rice, Justin Bailie
Basic Burdock Rice, Justin Bailie
Baked Wild Parsnips, Justin Bailie
Baked Wild Parsnips, Justin Bailie
Wild Carrot-Onion Soup, Justin Bailie
Wild Carrot-Onion Soup, Justin Bailie

Baked Wild Parsnips | Basic Burdock Rice | Wild Carrot-Onion Soup

Basic Burdock Rice
This potato-like root soaks up salty spices.

1/2 cup burdock, thinly sliced (substitute: canned water chestnuts)
2 vegetable bouillon cubes (for 2 cups of water)
1 cup instant brown rice (try Success-brand "Boil-in-a-Bag Brown Rice")
1 tbs. tamari soy sauce
1 tbs. olive oil or other vegetable oil
1 tsp. thyme
1 tsp. sage
1 tsp. rosemary

At Home
Combine all dry ingredients in a zip-top bag. Pour wet ingredients into separate plastic containers.

At Camp
Slice water chestnuts or burdock into 1/16-inch slices. Combine all ingredients in a quart-size pot. Cover, and simmer over low heat for 10 minutes or until all the liquid is absorbed. Serves 4.


PAGE 1 2 3

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