Yield: 2 Servings
Measure | Ingredient |
---|---|
4½ ounce | Dehydrated Cheddar Cheese |
3¾ ounce | Instant Rice |
2 tablespoons | Margarine |
\N \N | Salt -- to taste |
3 cups | Water |
1. Bring water to a boil and add rice and salt. Simmer until rice is tender. 2. Stir in cheese and margarine. Cover the pot and let stand a couple of minutes to reyhydrate the cheese.
Makes about 4 Sierra cups.
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske From: Western Mexican Cookbook
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