As I said, dehydrated. Freeze dried is not necessary. Close to boiling takes <= 10 min pretty much for everything with a very few exceptions.
Freeze-dried is more about preserving things for years - that and the chemicals they add. I find the commercial ones, which I have used in the past extensively, VERY unpalatable in comparison with my own dehydrated food, at least based on my experience in the last month. My theory is that most of these, like mountain house, taste like crap, but people (including me) only ate them in the field when they are very hungry. If re-hydrated at home you can get a much clearer idea of how bad they are. That was the crucial test for me. LOL
I just tried cold rehydration with my dehydrated chilimac, and also with some dehydrated basmati because I was interested that as well. I used cold tap water which probably started out close to 40F, but room temp was about 65F. I already of course have experience with re-hydrating this stuff with hot water, and it is perfect in 9-10 minutes.
After 10 minutes both were still crunchy as expected.
After 45 min both were a tiny bit crunchy, but probably possible to fully enjoy. The pasta was done almost immediately, meat at this point was a very tiny bit crunchy. Rice was almost ok, but probably too crunchy to eat - it definitely had not fully absorbed the water yet.
After 1 hour 15 min chilimac was done. Picture was take a bit after that. Meat, macaroni, tomatoes etc. were perfect. Rice was done. The only thing was that about 1 out over every 20 beans had small crunchy spots. Someone with a lot more experience than I have might be able to verify this, but I suspect this might have a lot to do with my lack of finesse doing the dehydration. I read the instruction about the temp and time, but my basic attitude was "who can bother" (I know, typical single male's attitude) and I left the machine on overnight. I know as a fact that I over did the dehydration, probably by a factor of as much as %50 on the time. It would be interesting to know if I used a little more finesse in the dehydration process if it would allow the beans to rehydrate better. It is also possible in the absence of the steam I needed to mix/shake thing more often and that that might have gotten rid of the last of the harder spots.
I think with the proper plan, and patience I might be perfectly happy going stove-less with most of my dehydrated meals. Some of the stuff I would actually normally serve cold fresh, like the orzo dish.