Lemongrass and Ginger Rice with Salmon
1 3 ounce foil pouch salmon
½ cup instant rice
3 tablespoons dried vegetables
2 tablespoons coconut crème powder
1 teaspoon lemongrass
½ teaspoon ground ginger
½ teaspoon vegetable bouillon
2 packets True Lime
Salt, pepper and olive oil to taste
At home: combine all of the dry ingredients in a zip locking plastic bag. Carry the olive oil in a screw top container.
In camp: add just enough hot or cold water to cover the rice. Allow to rehydrate, and then stir in the salmon, salt, pepper and olive oil.