Curry Rice

About

This recipe was invented by us (Woo Hoo!). It is filling, delicious, and perfect as a hot meal on the trail. It makes a great supper for our family (2 adults and 3 kids), but you may have to adjust depending on the size of your group and how much you eat.

Ingredients

• 4 cups cooked brown rice, dehydrated (~2 cups dehydrated)

• 1/2 cup dried lentils, coarsely ground in blender

• 1/4 cup shredded coconut

• 1/2 cup dried vegetable flakes

• 1/4 cup dried onion flakes

• 1/2 cup raisins or dried cranberries

• 1 tablespoon nutritional yeast

• 1 tablespoon garlic powder

• 2 tablespoons curry powder (unsalted)

• 1/2 cup roasted cashews (unsalted), chopped

• 1 packet of gravy mix powder (we like shitake mushroom flavor)

Preparation at Home

Mix all of the ingredients together in a ZipLoc bag.

Preparation on the Trail

Bring 6 cups of water to a boil. Add dry ingredients and simmer on low until the rice is re-hydrated. Enjoy!

Notes

This recipe would probably work with couscous, instant rice, or some other quick-cooking grain but we haven't tried it. If you test this out with other grains let us know how it works for you!