• Rice 80g

• Vegetables (dried peas, dried corn, dried mushrooms) 30g

• Cashews 20g

• Soy sauce 20g

• Ghee or oil 15g

• Salt and pepper to taste

1) Add 200ml water to rice, bring to the boil and simmer until rice is cook. Set aside and leave with lid on.
2) Add remaining 100ml water to a second pot with vegetables. Bring to the boil and simmer until vegetables are just rehydrated - do not overcook. Drain excess water.
3) Add oil and gently fry vegetables.
4) Mix through soy sauce.
5) Add cashew nuts.
6) Season to taste and serve with rice.

Variations: Instead of rice, try couscous, polenta or quinoa. Consider using fresh vegetables that travel well: carrots, zucchinis, green beans. Instead of cashews, try almonds, pine nuts
or macadamias.