CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2002-06-09
Serves: 1-2
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 1 x tin smoked salmon
- 1 carrot
- 1 x small tin corn
- 1 x cup 6 minute rice
- 1 garlic clove
- Dehydrated green beans
- 1.5 cups water
- salt pepper
Instructions
"I often cook this meal on a single burner hiking stove".
In large pot ? boil water. Add rice and return to the boil. Reduce heat and simmer with lid slightly open.
Chop garlic finely and add to rice with a small amount of pepper. Slice carrot in very thin strips. In small pot – prepare carrot beans and salt according to instructions on bean packet.
Remove rice from heat. Add veg pot to heat, bring to boil then remove and cover with lid. Alternate veg and rice with heat for about 6 minutes.
Open Salmon tin and drain a small amount of liquid to avoid overflowing. Apply to small flame for a short period of time allowing them to warm. No need to cook it as it is already cooked.
When rice is soft remove from heat, strain and fluff with fork. Add corn to veg pot and return to boil.
Drain liquid and share into pots or plates.
Enjoy your meal.
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