Hungry in the Backcountry
Back in August 2010, I got to do a two-week artist residency in Gates Of The Arctic National Park & Preserve. I was a recent graduate of a science illustration program, equipped with my sketchbook...
Ingredients
- ½ cup instant rice
- ½ cup freeze dried chicken or soy curls
- 1 tablespoon freeze dried onion
- 3 tablespoons freeze dried mix of peas and carrots
- 3 tablespoons freeze dried bell peppers
- 3 tablespoons dried coconut milk
- 1 teaspoon curry powder
- ½ teaspoon cumin seeds
- ¼ cup cashews, roughly chopped
- 1 tablespoon dried cilantro
- Wild greens (dandelion, fireweed, river beauty), as available
Preparation
Measure out ingredients into a pot. Cover with 1¼ cups of cold water and let soak for a few minutes. Bring to a boil while stirring. Add more water if needed to reach your desired consistency. Once a rolling boil is reached, remove from heat and let stand for a few minutes.
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