Dehydrating Cooked Beans and Rice

This post is from Preparing To Survive in California.

William Lankes says that a friend sent this to him (no name to give credit):

By cooking and dehydrating beans and rice in advance, you can save time and energy when using them for a meal.

First I cook the rice or beans fully! Then I spread it on cookie sheets and dry it at about 200 degrees for about 4 or 5 hours. To test I put some dehydrated rice in cold water. Cold because I figured if it would rehydrate in cold it would do great with hot. It rehydrated great. So now, in soups, or just a dish, all I have to do is soak it in cold water, and add it to a dish I am warming. Also, if we do have more problems and work than we think it sure will be a lot quicker. And one more thing. It is crunchy and not all bad! My 17 year old son grabs a handful every time he passes the cookie sheet I've taken from the oven.

We also presently eat our dehydrated corn (with salt) just as it is. My husband has taken pinches of most everything (spinach, collards, pineapple (I have to hide), etc. and has eaten them dry. He said they are not bad at all and he could tolerate them. So, there you have it.

I bet it's alot cheaper than buying it at Wallyworld.

[I'm going to try this--it sounds like it would work!--Prepped].