37 recipes
WRFI's Backcountry Meals
The Wild Rockies Field Institute offers academically rigorous, place-based field courses that develop engaged, informed citizens and strong leaders capable of addressing complex social and environmental issues.

Recipes


Gallo Pinto
Black beans (dried)
Cabbage
Salsa (tiny can)
Cheese
Rice
Taco seasoning
Tortillas

Corn Chowder & Mashed Potatoes
Corn chowder (dried)
Tomatoes (sundried)
Cheese
Mashed potatoes (dried)

Gado Gado
Pasta
Soy sauce
Cabbage
Carrots
Peanut butter
Peanuts

Mac & Cheese with Sundried Tomatoes
Cheese
Onion
Pasta
Garlic (powder)
Tomatoes (sundried)

Spiked Lentils
Crackers
Balsamic
Spike (seasoning salt)
Rice
Lentils
Carrots
Cheese

Israeli Cous Cous
Zuchinni
Basil
Parmesan (or other hard cheese, fresh)
Israeli couscous
Tomatoes (cherry)
Onion

Mediterranean Couscous
Beets
Israeli couscous
Olives (canned)
Onion
Carrots
Feta

Pesto Pasta with sundried tomatoes
Parmesan (or other hard cheese, fresh)
Basil
Sunflower seeds
Tomatoes (sundried)
Pasta

Chili Mac
Veggie soup mix (dried)
Pasta
Textured veggie protein (optional)
Chili powder
Cheese

Rice & Beans with Tortilla Chips
Cheese
Chips
Rice (instant)
Taco seasoning
Black beans (dried)
Garlic (powder)
Onion flakes
Corn (dried)

Pesto pasta with chicken
Pesto sauce packet (dried)
Pasta
Onion
Broccoli (head)
Chicken (precooked)

Pesto Pasta with carrots
Parmesan (or other hard cheese, fresh)
Basil
Carrots
Pasta

Couscous Curry
Raisins
Veggie soup mix (dried)
Israeli couscous
Olive oil
Nuts
Curry powder

Polenta
Basil
Carrots
Polenta
Tomatoes (sundried)
Cheese

Udon Miso Soup
Udon noodles (or other asian noodle, like soba or ramen)
Wakame seaweed (dried)
Miso (dried)
Tofu (dried or shelf stable)
Green onion (optional)
Mushrooms (dried)

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