BSA Troop 31
St. George’s Episcopal Church
4715 Harding Road, Nashville, Tennessee 37205

“It is far better for a scout to eat a burnt pancake that he cooked himself
than to eat one perfectly prepared by an adult.”
William W. Stifler, Troop 31 Scoutmaster, 1957-1964 and 1966-1969

“Even the burned parts taste good.”
Hicks Woolwine, Troop 31 Eagle Scout

Sherpa Rice

(Serves 8; for backpackers 1/3 cup per person)

Ingredients:

4 cups Boiling Water
1/2 tablespoons Salt
1/2 cup Barley
1/2 cup Lentils
1 1/2 cups Brown Rice

Directions:

1. Add salt to boiling water.
2. Stir in grains and lentils.
3. Reduce heat to low.
4. Cover tightly. Do not lift lid for 30 minutes.
5. Test for doneness by taste.
6. Serve.

Variations:

Top with sour cream, yogurt, sauteed vegetables, or meat and vegetable combinations. It is also good plain or stir fried with Oriental Sauce.

Comment:

Lentils and rice are a staple of the Nepalese diet. They provide complementary proteins and eaten together they provide more proteins than when either is eaten alone. We never tire of this nutritious mix and the endless ways to serve it.

Last Modified: January 09, 2011
Copyright © 2000-2008, BSA Troop 31
Nashville, Tennessee