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Curried Salmon Pilaf

Tue, 08/31/2010 - 13:43 — Sarah

Summary

Yield
Prep Time20 minutes
Recipe TypesFBC

Description

Huckleberries and salmon

Ingredients

  • 1 1⁄2 c instant rice
  • 1⁄2 pkt vegetable soup mix (see notes!)
  • 2 t mild curry powder
  • 6 oz pouch wild salmon
  • 1 T extra virgin olive oil (1 packet)
  • 1⁄2 c fresh huckleberries
  • 1 1⁄2 c water

Instructions

At home:
In a quart freezer bag pack the rice, soup mix and curry powder. Tuck the salmon and oil packets with it.

In camp:
Pick 1/2 cup wild huckleberries or blueberries (about two handfuls!)

FBC method:
Add the oil and salmon to the bag along with 1 1/2 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 1 1/2 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.

Notes

For the vegetable soup mix we used 1/2 packet of a 1.4 ounce Knorr brand Vegetable Soup Mix packet. You can substitute most other brands or similar flavors.

This recipe was featured in the September/October 2009 issue of Washington Trails Magazine.

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