Cashew Rice Curry

Serves: 5
Total Calories: 51


1/4 cup powdered milk
1/2 teaspoon salt
1 teaspoon curry powder
3 1/2 cups water
2 cups instant rice
1/4 cup cashew nuts pieces
2 ounces grated Cheddar cheese


1. Mix powdered milk and enough water to form a paste.

2. Add remaining water; mix well and bring to a boil.

3. Stir in rice and curry.

4. Cover and simmer until water is absorbed and rice is soft (approx. 20 minutes).

5. Stir in nuts and cheese.

6. Serve when cheese is melted pan.

Fun Fact: Single Use Salve Packs: Make these with drinking straws and your choice of ointments and salves.

Nutritional Facts:

Serves: 5
Total Calories: 51
Calories from Fat: 35

This Cashew Rice Curry recipe is from the In The Wild Chef Cookbook. Download this Cookbook today.

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