Serves: 5
Total Calories: 149

1 1/2 tablespoons cumin
1 tablespoon cardamom
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1 cup raw rice
2 cups cold water
1/2 large onion, diced
1/2 large red or green pepper, diced
1/2 large carrot, diced
2 cloves minced garlic
1 tablespoon olive oil

AT HOME:
1. Mix spices and put into sealable bag.

2. Place rice in sealable bag.

3. Place vegetables and garlic in sealable bag.

4. Put oil into non-spill container.

AT CAMP:
1. In 2 liter pot, put water and rice.

2. Add 1 Tbsp. of spice and bring to boil; stir and simmer covered approx. 20 minutes.

3. Put oil into fry pan and add vegetables and garlic; cook until tender.

4. Add to rice and stir until all liquid is absorbed.

Quote: "On this proud and beautiful mountain we have lived hours of fraternal, warm and exalting nobility. Here for a few days we have ceased to be slaves and have really been men. It is hard to return to servitude." Lionel Terray

Nutritional Facts:

Serves: 5
Total Calories: 149
Calories from Fat: 27

More Recipes from the In The Wild Chef Cookbook:
Carstensz Pyramid: Babi Ketjap
Mt. Elbrus: Bliny (Russian Pancakes) and Filling
Vinson Massif: Damien’s Chili Salmon Taters
Denali: Denali Salmon Quesadillas with Chipotle Mayonnaise
Aconcagua: Papas Fritas Con Rajas
Mt. Kilimanjaro: Pilau Rice
Mt. Everest: Tsampa