Trail Chef: Wheat Pilaf with Bacon

You could try this recipe because you’ve resolved to eat more healthy, high-fiber whole grains. Or because you’re tired of rice and beans. But the best reason to try it? The light, nutty flavor of bulgur, a type of wheat popular in Mediterranean and Middle Eastern dishes, is simply delicious. —Laura Binks

Wheat Pilaf with Bacon

Makes 2 servings

2 cups bulgur

1 cup freeze-dried corn

1/4 cup plus 2 tablespoons bacon bits

2 ounces grated cheddar cheese

At home

Combine all ingredients, except cheddar cheese, and place in a zip-top bag or air-tight container. Pack cheese separately.

At camp

Place dry mix in a pot and add 5 ½ cups water. Bring to a boil and simmer until done. Usually takes about 10 minutes depending on the type of bulgur used. Serve and sprinkle with grated cheddar cheese.

**Recipe adapted from More Backcountry Cooking