Recipe by Sarah Kirkconnel. www.trailcooking.com
About 2 servings
PREP TIME / COOK TIME
5 minutes / 15 minutes
- 1 1/2 cups instant rice
- 1/2 of 1.4-ounce pouch Knorr Vegetable Soup Mix
- 2 tsp mild curry powder
- 1 6-ounce pouch wild salmon
- 1 tbsp extra virgin olive oil
- 1/2 cup fresh huckleberries
Optional: shredded parmesan cheese
Add 1 1/2 cups water, oil and salmon to your pot. Break up the salmon and bring to a boil.
Turn off your stove, add the rice mixture, stir well then gently fold in the berries.
Set aside for 10 minutes, in cooler weather use a pot cozy to retain heat.
Fluff up and serve with parmesan on top if desired.