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Swamp Rice


Bring one cup of long grain brown rice to a boil in a little more than two cups of water.

Reduce heat or move from flame to coals and simmer with lid on for 45 minutes. (Long enough to chop up the stuff you need later and have a cold one or two)

Heat up enough olive oil to cover the bottom of your dutch oven or stew pot.

If you can find some polk stalks growing near camp, chop some tender leaves and stir fry it in the hot oil for a few minutes. (optional)

Dump in a little more than a half handful each of chopped mushrooms, black olives, green onions, and bell pepper. Stir in a little minced garlic if you have it.

If you have some pecans, hickory nuts, or walnuts in camp drop a handful of them in, too. They taste better and aren’t as hard on your teeth if you shell ‘em first.

Add a little black pepper, a dash or two of garlic salt and a pinch of ground sage.

Stir the mix around for a few minutes then add 1 can of beer (or broth) and the cooked rice.

Squeeze in a little lemon or lime juice (without the seeds if you can) and stir it all up. Move to a cooler spot on the campfire and simmer until you and a couple of buddies are ready to eat.

It’s not likely, but if you have any leftovers, don’t let it sit out more than an hour, or so, before putting it in the cooler. Brown rice spoils quicker than white rice if left out after it is cooked.

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