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Monday, November 16, 2009

DEHYDRATING COOKED BEANS AND RICE

I can't take credit for this post...it was sent in by a friend.

DEHYDRATING COOKED BEANS AND RICE


By cooking and dehydrating beans and rice in advance, you can save time and energy when using them for a meal.

First I cook the rice or beans fully! Then I spread it on cookie sheets and dry it at about 200 degrees for about 4 or 5 hours. To test I put some dehydrated rice in cold water. Cold because I figured if it would rehydrate in cold it would do great with hot. It rehydrated great. So now, in soups, or just a dish, all I have to do is soak it in cold water, and add it to a dish I am warming. Also, if we do have more problems and work than we think it sure will be a lot quicker. And one more thing. It is crunchy and not all bad! My 17 year old son grabs a handful every time he passes the cookie sheet I've taken from the oven.

We also presently eat our dehydrated corn (with salt) just as it is. My husband has taken pinches of most everything (spinach, collards, pineapple (I have to hide), etc. and has eaten them dry. He said they are not bad at all and he could tolerate them. So, there you have it.

I bet it's alot cheaper than buying it at Wallyworld.

1 comment:

  1. I would love any info that I could get on this process,, I have bought precooked/dehydrated beans and rice......but if I could learn to do do this .....would save a little money.....this makes great info for me as I live up high in Mts...takes forever in an emergency situation......the least amount of cooking time the better feel free to contact me at connieb@3rivers.net..... Thank you sooooooo much

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