I’ve just been four days out in the wilds of Western Australia. I took along with me a frozen block of left-over cooked rice. I had a head of broccoli, and a couple of onions. The rest of my travelling food was cans and packets in the tucker box we carry with us everywhere we go, along with a large quantity of water. One never knows when one might be stranded somewhere remote.
I whipped up a risotto that was surprisingly good, and very simple. I simply chopped and fried the onions, added a can of Plumrose ham, some chilli and two sachets of Continental brand TomYum flavour Cup-a-soup, a cup of water, the rice (about 3 cups), and lastly the broccoli; chopped into florets, and the stump sliced into slivers.
Cooked until the water was absorbed or evaporated, and the broccoli done.
Enough food for six. Fortunately there is always someone to share with.