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50 cent meal: Sweet Chestnut & Field Mushroom Risotto

Sweet Chestnuts are literally falling down from the trees right now if you happens to be in an area where they grow. Mushrooms are easy to find as well …so a risotto was pretty obvious.

Just heating the Sweet Chestnuts in the bush pot for about 15 minutes and peeling them.

Frying olive oil and garlic, adding water and rice, boiling till ready and adding chestnuts and let it settle for 5 minutes.

…and your 50 cent meal is ready! Enjoy!

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50 cent meal: Stinging Nettles with Wild Fennel and Rice

Yet another adventurous meal from the field kitchen. To scale down on the amount of rice and up on the amount of greens …Stinging Nettles became a thing. And to lighten up the flavour Wild Fennel with its fresh licorice taste.

2 liters of Stinging Nettles
2 cups of Wild Fennel
1 cup of Rice
1 teaspoon af Salt
½ dl of Olive Oil

I was making a steady boil of the Singing Nettles and Wild Fennel to cook out the stinging of the nettles. Adding rice salt and oil and let it cook til the rice is tender.

This dish becomes very rich and creamy from the Stinging Nettles, and fresh from the Wild Fennel …and it has a delicious gourmet like taste!

The gear I used:

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50 cent dessert: Elderberries, Blackberries and Wild Fennel with Rice

Getting from nature what it provides on your path can make surprisingly nice dishes. This latest one had the following ingredients:

3 cups of Elderberries
3 cups of Blackberries
1 cup of Wild Fennel flowers and leafs
1 cups of rice
3 spoons of brown sugar

Just boiled up a soup from Elderberries, Blackberries and Wild Fennel. Adding enough rice to suck up the juice …added brown sugar and served with dark chocolate …cooked on my brand new Pathfinder Bush Pot …unbelievably delicious.

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A deliscious 50 cent meal for two: Wild Fennel Rice

I just made a new dish and it’s obvious to call it “Wild Fennel Rice”. I came up with a new idea, or challenge, to live from nature (almost). Always carrying only rice, olive oil, apple cider vinagre and salt as permanent ingredients in my backpack …the rest I have to find in nature. So here is the first dish of that project. No

Wild Fennel Rice

2 cups of rice
6 cups of water
1 handful of chopped young stems and flowers from Wild Fennel
1 tbsp. salt
2 spoons olive oil

Pour it all into a pot and boil it til the rice is done …and serve …and enjoy! …it’s really delicious!