Serves: 5
Total Calories: 24

1 1/2 cups instant rice
1/2 packet vegetable soup mix
2 teaspoons mild curry powder
1 (6-ounce) pouch wild salmon
1 tablespoon extra-virgin olive oil (1 packet)
1/2 cup fresh huckleberries
1 1/2 cups water

AT HOME:
1. Pack rice soup mix, curry, salmon and oil packets into quart freezer bag.

AT CAMP: Pick berries
1. Add water, oil and salmon to pot; boil.

2. Add rice; stir and fold in berries.

3. Cover tightly and set aside for 10 minutes.

For One Pot Method: In cooler weather, use a pot cozy to retain heat.

Note: You may substitute blueberries for huckleberries.

Fun Fact: Chewing gum will not stop dehydration.

Nutritional Facts:

Serves: 5
Total Calories: 24
Calories from Fat: 24

More Recipes from the In The Wild Chef Cookbook:
Beef Curry Noodle Bowl
Buckaroo Casserole
Buffalo Chicken Wraps
Camp Onion Rings
Camp Tiramisu
Carne Asada with Sherrie’s Cilantro Lime Rice
Curried Salmon Pilaf
Ginger Lemon Chicken
Grand Canyon Coleslaw
Grilled Onion Blossom
Grilled Pepper Provolone Flatbread Pizza
Mel’s Bow Tie Pasta
Pancake Toast
Pizza Biscuits
Ramen Pot Pie
Sassy’s Sweet and Sour Chicken
Sausage Ragu Penne Pasta
Slader Double Cheese Taters
Spaghetti Olio (Aglio E Olio)
Split Pea & Bacon Soup
Tanner’s Spam Fried Rice
Tuna Melt Wraps
Tuscan Stew (Sausage Zuppa)
Vegetarian Chipotle Chili
Wild Jalapeño Mushroom Salmon with Rice