Cashew Curry Rice

By Mary Reed

This recipe is very lightweight and quick. The taste is good and you get some protein from the cashews.

Feeds: 2 non-cooks
Prep time: 10 minutes

Ingredients:
1 cup instant rice
1 cup water
¼ cup cashews
1 tablespoon powdered milk, reconstituted in ¼ cup water
1 teaspoon curry powder
Salt to taste

At camp, boil the cup of water and dump in the rice and let it stand. While the rice is cooking, reconstitute the powdered milk. When the rice is done, combine all ingredients.

For car camping, consider this alternative: bring a can of coconut milk and use some of that in place of the powdered milk – super yum.