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Chicken Curry over Brown Rice
At home: Package mushrooms, onion flakes, and peas together. Pack chicken boullion and ginger in separate zip-top bag. Package brown rice, butter or olive oil, curry sauce, and trial mix individually.
In camp: Place mushroom mix in a bowl and cover with hot water to rehydrate for 10 minutes. Add chicken, boullion, and ginger and stir well. Meanwhile, boil 2 cups of water and add rice. Let stand for 5 minutes. In separate pot, combine curry sauce and margarine or olive oil. Add 3 cups of water and heat until it thickens. Combine sauce and chicken mixture, adding more water to thin. Serve over rice. Serves 2.
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