CashewRiceCurry

 

Recipe submitted By: Amanda

This one you don't really have to use the cheese, I use the cheddar because it doesn't hurt
it to be out of the fridge until I use it.  I always use it that first night of backpacking though.
Sometime I take a slice of pre-wrapped cheese and use it if I don't have the cheddar. 
I got this recipe from a back packing magazine years ago and use it just about every time
we go overnight or for a long day hike, like 18 hours or something. 
I roll the rice in a separate paper towel and put the spices in a paper towel, and then you can
use the towels while you eat or for clean up then burn them in the fire....no trash!


Ingredients:
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1/4 cup dried milk
1/2 tsp salt
1 tsp curry powder
3 1/2 cups water
2 cup instant rice
1/4 cup cashew pieces
2 oz grated cheddar cheese

Directions
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Mix dry milk and enough water to form a paste. 
Add remaining water, mix well and bring to a boil. 
Stir in rice.  Cover and simmer until water is
absorbed and rice is soft (about 20 minutes).
Stir in nuts and cheese. 
Serve when the cheese is melted.