Dehydrating whole grains is an essential technique for backpackers seeking nutritious, lightweight, and shelf-stable meal options. Whole grains are rich in complex carbohydrates, proteins, minerals (such as magnesium, iron, selenium, potassium), and fiber, making them a valuable component of a hiker’s diet.
What are whole grains?
These are unrefined grains that haven’t had their bran and germ removed by milling. Whole grains include grains like wheat, corn, rice, oats, barley, quinoa, sorghum, spelt, rye.
Whole grains, not the ones that are quick or instant, have important nutrients but they must be cooked slowly. In order to save yourself time and fuel, it’s best to dehydrate them before you take them with you on the trail.
How to dehydrate whole grains
Step 1 – Selecting the Right Grains
Choose whole grains like brown rice, quinoa, barley, or bulgur. These grains retain their nutritional value and texture after dehydration.
Step 2
Place grains in a colander, rinsing well with running water.
Step 3 – Cooking the grains
Fold grains into boiling water you’ve salted. Stirring well. Bring the heat down to low and simmer for 10-30 minutes or until ready.
Step 4 – Preparing for dehydration
Take off the heat, drain excess water and allow to cool.
Evenly spread the cooked grains on dehydrator trays lined with non-stick sheets or parchment paper.
Step 5 – Drying
Allow them to dry for up to 6 hours until they are brittle. The temperature should be set for 130F/55C.
Storage
Let the dehydrated grains cool to room temperature to prevent condensation in storage.
Store the dried grains in airtight containers or vacuum-sealed bags. Keep them in a cool, dark place to maintain their quality.
Incorporating Dehydrated Grains into Backpacking Meals
Dehydrated grains serve as a versatile base for various trail meals:
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Breakfast Porridge: Mix rehydrated grains with powdered milk, dried fruits, and nuts for a hearty breakfast.
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Grain Bowls: Combine with dehydrated vegetables and pre-cooked, dehydrated proteins for a balanced meal.
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Soups and Stews: Add to dehydrated soups to enhance texture and nutritional content.
Want to know how to dehydrate rice, quinoa and barley? Join our Online Class!
