Appalachian Trail Mix Recipe

About nine years ago, a college student named Craig
Bumgarner stopped along the Vermont section of the
Appalachian Trail, whipped up a tasty casserole, and shared
the meal with veteran hiker Edward B. Garvey. Ed, who had
already walked the many miles of the Trail from Georgia,
was on his way to Maine. Later–when Mr. Garvey
described his more-than-2,000-mile trek in the book
Appalachian Hiker (Appalachian Books, 1971. $4.95)–he wrote enthusiastically about Craig’s
delicious, protein-balanced trail mix recipe that combined two grains
and one legume. Backpackers all over the country
soon began experimenting with variations on that original
recipe.

The Basic Mix

To prepare this lightweight, nutritious dish, you’ll need 2
cups of brown rice (short or long grain), 1 cup of barley,
1 cup of lentils, and 4 teaspoons of salt. Then, add 2
parts water to 1 part Mix, bring it to a boil for 1
minute, reduce the heat, and
simmer–covered–for 40 to 60 minutes. (You can
cut the cooking time if you pre-crack your grain ingredients
in a grinder or a blender.) One cup of the dry mixture
(which can be packed in individual-serving-sized plastic
bags before you hit the trail) will–once
cooked–satisfy two very hungry hikers or three
or four less active people.

And, although the basic Mix is scrumptious, other
ingredients can be substituted or added when you’re in
the mood for a change or just want to cook up a special
treat. I’ve tried a number of variations on the recipe over
the years and have come up with these three personal
favorites:

Herbed Tomato Blend

In a saucepan, bring 1 cup of Mix, 1 teaspoon of sweet
basil, 1 tablespoon of parsley, 1/4 teaspoon of oregano,
and 2 1/2 cups of tomato juice to a boil for 1 minute, and
then reduce the heat to low. Cook the mixture for about 50
minutes, stirring occasionally, and–if desired–sprinkle
grated Parmesan cheese on top before serving. NOTE: The
proportions mentioned are for dried herbs. Triple the
quantities when these ingredients are used fresh.