Rice is an ideal staple to take camping. It doesn’t require refrigeration, takes up little space and can be cooked in a pot over an open fire. This salad uses cold cooked rice, so perfect if you had a stew or curry the night before and have leftover rice. The dressing can be made in a jar and keeping with the theme of easy prep, you can use frozen mixed veg.
3 cups cooked rice (1 cup uncooked rice)
2 cups vegetables (frozen mixed vegetables or a combination of capsicum, carrot, celery, beans…)
1–2 spring onions, finely chopped
¼ cup peanut butter
1 clove garlic, crushed
1cm of fresh ginger root, finely grated
2 tbsp lime juice
2 tbsp soy sauce
2 tbsp sweet chilli sauce
¼ cup water fresh coriander for garnish
Place the rice, vegetables and spring onions in a large bowl.
In a jar add the remaining ingredients and shake until well combined. Pour over the rice and vegetables, toss to combine.
Serve garnished with some fresh coriander.
500g pork fillet or pork schnitzel
1 tsp ground cumin
1 tsp ground coriander
pinch salt and pepper
If using pork fillet, slice into wafer thin slices. If using schnitzel, cut into 1.5cm strips.
Mix the cumin, coriander, salt and pepper together and rub all over the meat.
Thread the meat onto skewers, preferably metal ones if cooking over coals or on an open fire.