- 1½ cups instant rice
- ½ packet vegetable soup mix (see notes)
- 2 tsp mild curry powder
- 6-ounce pouch wild salmon
- 1 Tbsp olive oil (or 1 packet)
- ½ cup fresh huckleberries
In a quart freezer bag pack the rice, soup mix and curry powder. Tuck the salmon and oil packets with it.
Pick ½ cup wild huckleberries or blueberries (about two handfuls!)
Add the oil and salmon to the bag along with 1½ cups very warm water. Stir well, fold in the berries gently. Seal bag tightly and put in a cozy for 15 minutes. Insulated mug method: Add the oil and salmon, along with the dry ingredients to a large mug. Add in 1 1/2 cups boiling water, stir well. Gently fold in the berries. Cover tightly and let sit for 15 minutes.
One pot method:
Add 1½ cups water, the oil and salmon to your pot. Bring to a boil, add in the rice and stir. Gently fold in the berries. Cover tightly and set aside for 10 minutes. In cooler weather use a pot cozy to retain heat. For all: Fluff up and if desired sprinkle a liberal dose of Parmesan cheese on top.