Serves: 5
Total Calories: 6

1/2 teaspoon butter flakes
1/2 cup orzo pasta
1 teaspoon dried basil
1/2 teaspoon dried parsley
2 tablespoons freeze-dried corn
3 packets Parmesan or Romano cheese
1 cups water

AT HOME:
1. Combine all but cheese in quart size Ziploc bag.

AT CAMP:
1. Bring water to boil.

2. Add bag ingredients.

3. Simmer 5 minutes or until pasta is cooked.

4. Add more water if needed for desired consistency.

5. Stir in cheese just before serving.

Fun Fact: Acorns from the white oak and pin oak may be eaten raw if desired.

Nutritional Facts:

Serves: 5
Total Calories: 6
Calories from Fat: 4

More Recipes from the In The Wild Chef Cookbook:
Apple-lachion Brown Betty
Backpacking Biscuits
Biddle’s Backpacking Bars
Boy Scout Pizza Rice
Bryan’s Healthy Turtles
Campout Quickie Pasta
Cashew Rice Curry
Chicken Poppers
Corny Cakes
Couscous and Chicken
Hyndman Cheesy Baco-Spuds
Island Shrimp Rice
King Ludd’s Phad Thai
Lampedusa Basil Parmesan Orzo
Lemon Tuna Spaghetti
Lentil Soft Tacos
Lisa’s Last Minute Pizza
Mushroom Soup Meatballs
Sesame Orange Chicken
Spicy Tuna Linguine
Splattski Salmon Pesto Pasta
Trail Pancakes
Tuna Spaghetti
Tuna Wraps