Curried Salmon Pilaf

Serves: 5
Total Calories: 24


1 1/2 cups instant rice
1/2 packet vegetable soup mix
2 teaspoons mild curry powder
1 (6-ounce) pouch wild salmon
1 tablespoon extra-virgin olive oil (1 packet)
1/2 cup fresh huckleberries
1 1/2 cups water


1. Pack rice soup mix, curry, salmon and oil packets into quart freezer bag.

AT CAMP: Pick berries
1. Add water, oil and salmon to pot; boil.

2. Add rice; stir and fold in berries.

3. Cover tightly and set aside for 10 minutes.

For One Pot Method: In cooler weather, use a pot cozy to retain heat.

Note: You may substitute blueberries for huckleberries.

Fun Fact: Chewing gum will not stop dehydration.

Nutritional Facts:

Serves: 5
Total Calories: 24
Calories from Fat: 24

This Curried Salmon Pilaf recipe is from the In The Wild Chef Cookbook. Download this Cookbook today.

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