Recipe: Shredded Rice Salad

Some quick-cooking rice and a handful of vegetables makes this a healthy trail lunch.

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[lunch salad]

Shredded Rice Salad

Serves 2-3

1 box Rice-A-Roni Savory Whole Grains Chicken & Herb Classico (or any other quick cooking brown rice with seasoning)

1 carrot

2 radishes

1 small pickling cucumber

1 shallot

2 tbsp. rice wine vinegar

1 tbsp. olive oil

¼ c. Pine nuts

2 packets True Lemon crystallized lemon

At home

Toast pine nuts until golden brown and pack in zipperlock bag. Combine vinegar and oil in leakproof mini bottle.

In camp

At breakfast time, combine rice, seasoning packet, and 2 cups boiling water in a widemouth leakproof bottle. At lunchtime, drain any leftover water (if there is any). Grate the veggies and add to the rice. Add pine nuts, vinegar mixture, and lemon packets. Shake gently to combine. This is great served with tortillas, pita or crackers. Gear note: GSI makes a neat little stainless steel grater ($3.50; 1.3 oz.; Serves 3-4.

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