Backpacking rice with peas

From this recipe: http://cleaneatingchelsey.com/2011/04/08/byob-dinner-party/

3/4 cup basmati rice
half salt-free gluten-free bouillon cube

small handful ramps, sliced in half
3 cloves garlic, minced

3/4 c cooked black beans (they should be navy beans, but I mistakenly thought navy beans were navy and what is the real difference between navy and black? Navy beans are in fact white)
1 Tbsp lemon juice

1 c frozen peas

1 tsp black pepper
1/4 tsp salt
1 tsp garlic powder
1/4 tsp dried parsley
1/2 tsp dried basil

1. Rinse the jasmine rice several times in cold water, cover with ~1/2 inch cool water, add bouillon cube. Bring to a boil, reduce heat to lowest level and simmer until water is completely absorbed. Let sit 5-10 minutes covered.

2. Spread rice thinly on a dehydrator tray, turn halfway through and break up any chunks. Dry until it is once again hard (like it was prior to cooking the first time).

3. Dehydrate ramps and garlic until crushable.

4. Dehydrate peas (while still frozen is fine).

5. Blend beans with lemon juice, then slather on dehydrating trays, flipping halfway through.

6. Once dry, use food processor to grind ramps, garlic and beans.

7. Combine all ingredients in a Ziploc bag

8. Rehydrate mixture with ~2 cups boiled water, let sit ~10 minutes covered