Ingredients
1 servings
Rice
0.5
cup(s)
curry powder
0.5
teaspoon(s)
veggies, dehydrated (optional)
0.25
tablespoon(s)
Bouillon cube
1.0
whole
garlic salt (by volume)
0.25
teaspoon(s)
soy sauce
1.0
teaspoon(s)
vinegar (any)
1.0
teaspoon(s)
raisins
1.0
tablespoon(s)
Cashew
1.0
tablespoon(s)
White Sauce (see recipe)
3.0
tablespoon(s)
Recipe Instructions
Mix all the “for rice preparation” ingredients (except soy sauce and vinegar) in while the rice is cooking. Drain excess water – but measure carefully so there isn’t much, or you lose your spices! Curry powder is powerful – 2 or 3 tsp should do. Once cooked, mix in the soy sauce and vinegar.
Make a white sauce, heavy on b-sug and light on salt. Add raisins (or equivalent), along with nuts, and enough curry powder to taste. You shouldn’t need much – even a 1 tsp of curry powder is powerful. Add a dash of soy sauce, and spice it with any hot stuff if you want.