Dehydrated corn can be easily rehydrated in soups, stews, chilis, or casseroles, adding a sweet crunch and rich flavour. It’s also great in trail mixes, cornbread, or ground into cornmeal for tortillas and pancakes. Plus, it has a long shelf life and retains much of its nutritional value, making it a convenient and dependable pantry staple.
You might be thinking, why dehydrate quinoa? Isn’t it already shelf-stable? You're absolutely right - it is! But dehydrating cooked quinoa takes it a step further, turning it into an instant, just-add-water meal base. No more waiting 15–20 minutes to boil it on the trail! It also makes for a crunchy ready-to-eat topper or add-in for various snacks and meals.Â
While instant rice products exist and rice itself is naturally shelf-stable, dehydrating rice offers unique advantages. It allows you to transform nutrient-rich rice varieties—typically requiring long cook times—into a quick-cooking option perfect for outdoor adventures. Plus, it's an excellent way to repurpose leftover rice efficiently.