camp cookingStop buying that white rice crap. Get brown rice, wild rice, black rice, red rice, green rice, who cares? Whatever floats your boat and keeps you away from the bleached-no-nutrients-left-because-i-have-been-so-processed-im-not-even-rice-any-more white variety. If you need any more reasons, just know that all the vitamins and nutrients of this easy to transport, cheap to buy and goes a long way ingredient, are in its peel. The peel, once the rice is cooked, also helps to keep your rice better in the fridge (or cooler) good for longer time. When you are camping, you are active and you are also skipping meals or relying on sandwiches and crackers, so when you cook, make sure you cook something is gonna do some good to your body, yeah that one that took you all the way into the waterfalls without any more fuel than some trail mix, give something back for goodness sake. Venting over, now to the recipe.



  • 3 sausages (gluten-free if you please) –  slice them into 3cm bits.
  • 2 large red tomatoes, or 4 small ones. Diced.
  • 1 small onion. Diced.
  • Green beans fresh from the farmers market (ideally)
  • Some dry spice, I like the combo of paprika and oregano but any combination of good spices will fly well, if you don’t have any (you cheap bastard they are 2 bucks and easy to transport so no excuses) salt and pepper will do perfectly fine. (but it ain’t gonna be as gourmet as it could, on you!)
  • Rice (I already told you which one).
  • Salt & Pepper
  • Oil (I use coconut oil because is goes hard without the need to be that cold making it easy to transport, It also has a much higher smoking point than cheaper oils (vegetable, olive, sunflower, etc) making it a great asset when you are cooking on direct fire

This meal can be made for under $5 per person!


Cooking the rice

Forget to read the package and write this shit down, this is a stupid-proof method to cook the rice that was pass on to me by my grandma and you should feel lucky my girlfriend made me write it here.

  1. Put as much rice as you want to cook in a pot that has a lid that matches it, for two people it should be roughly one small cup. Chuck a little bit of oil and salt in it and go boil some water.
  2. Place the pot with the rice on slow fire and warm it while stirring it with a wooden spoon, once all you rice is coated in the oil and looking a little bit transparent you will add the water I just sent you to boil. It should be ready by now.
  3. Add first enough water to just cover the amount of rice you have there, with the wooden spoon make sure all the rice is leveled straight in the pot, this is important because you need to add water exactly 3cm on top of the rice level. Its okay if you don’t have a ruler the first melange of your index finger is exactly the right measure of this. There you go, the water should boil in no time and when this happens, you shall reduce the heat to a bare minimum and cover that pot, really as low as you can. Now you can chill about the rice for about 10 to 15 min. It will be ready in about 20 min but my advice to you is to always check it a few times, if the heat is too high it might evaporate the water too fast and it wont be cooked, so taste, taste and taste, and adjust it by adding itty biddy bits of water at the time if is still crunchy. The rice is ready when all the water has evaporated and it looks and tastes like individual soft grains. Not a mush. Not a crunchy mess. You got the knowledge, now keep doing it until you perfect your skills.
  4. When its ready give it a stir, take it off the heat and rest it for 5-10 minutes with the lid on. This will get rid of the last bit of moisture and fluff up that rice making it extra yummy.


The Sausage Sauce

  • In a pan warm up some oil (1 tablespoon approx), when the oil is hot, add the onion, fry up at medium – high temperature for about 3 minutes or until transparent.
  • Increase it to higher temperature and add the sausages into the pan (it doesn’t matter if it looks like the onions have absorbed all the oil, your sausages contain a fuckload of fat that will start melting and lubricating your food with all that tasty goodness. Stir up regularly to make sure they cook evenly, until sausages have changed from red-pinkish into golden brown, now is the time for you to add the tomatoes.
  • Add the tomatoes and chuck in some pepper, stir an keep stirring, if you feel like you are burning your food then lower down the heat a bit (you are an adult and this is common sense).
  • Taste and adjust seasoning
  • Add the green beans
  • Keep cooking, and stirring until the tomatoes are mashing and dropping all the juices into the pan (if your tomatoes were not that red add a tea spoon of sugar to compensate the acidity). Add the spices and keep stirring, making sure its all cooking nice. Smell, taste, adjust… taste the green beans to know if your food is ready or not, I like it crunchy and if the sausages are thoroughly cooked you can have your beans as crunchy as you want. Or not, in such case keep cooking a low heat until you achieve the desired consistency of those beans.


The whole thing should not take more than 10-15 minutes to cook, all times and quantities here are for reference only, we believe you have retractable thumbs and a brain that works, so use them wisely, now off you go and enjoy your food!


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