Emily's Version of NOLS' RICE in Nut Curry Sauce
1 cup rice
1 handful of dried veggies
1 Tbps dried onion
¼ tsp garlic
2½ cups water
2 cups water
2 cups dried milk
1 tsp brown sugar
2 Tbsp soy sauce
1 Tbsp or a little less red curry powder
2 handfuls each of raisins and cashews
2-3 Tbsp instant mashed potatoes
1 tsp vinegar
Mix the first four ingredients in 2½ cups of water. Bring to a boil and cook until the water has been absorbed. Add the next six ingredients in the order listed; return to a boil. Add the instant mashed potatoes as a thickener, stir in vinegar, and serve.
We though this version of the NOLS classic was great–but if you're not a fan of raisins like neither of us are, you can toss them out of the mix and instead add extra cashews or even Craisins for a little tang.
Recipe originally published in The Leader as "Variations on a Theme: Improvising With NOLS Cookery" by Libby Gadbois, NOLS Alumni Intern, and Pearson Smith, NOLS Marketing Representative.
William has worked in the past as the web content administrator, social media coordinator, and a data logistics assistant for NOLS.