Rice Meals

When I was in my 20s, my friends and I had a favorite restaurant we frequented. From the outside, it looked like a dive, but inside, the food was fabulous. We often gathered there for Saturday morning breakfasts. Rather than order their syrupy sweet pancakes, I always ordered huevos rancheros. It’s a classic combo for a reason—rice, beans, cheese, and eggs provide a triple dose of protein and unequaled sustenance. It’s the kind of dive-in breakfast that stays with you throughout the day.

This is a Project F.A.R.M. (First-class American Rural Made) product.

It was only a matter of time before I poured my favorite morning cup of tea loaded with cream from my cows into a bowl of leftover rice. The result knocked my socks off. My Outpost version uses soymilk, making it vegan—and divine.

This is a Project F.A.R.M. (First-class American Rural Made) product.

Every spoonful is a delicious combination of creamy, dreamy coconut milk paired with the unique, subtle sweetness of coconut sugar. Along with a healthy dose of fresh pecans, a hint of cinnamon, and flax seed for vital nutrition, it's a breakfast that gives testament to the amazing virtues of coconut. Our Creamy Coconut Breakfast Rice will please your belly and jump-start your morning.

This is a Project F.A.R.M. (First-class American Rural Made) product.

The distinctly rich gravy flavor of mushrooms doing double-duty with miso and rice as companions makes for a meal that is double-down satisfying.

This is a Project F.A.R.M. (First-class American Rural Made) product.

Peanuts and currants paired together offer the familiar comfort combo that a PB & J does, but with a whole lot more class. Combine that kind of comfort with the flavor of curry and the sustenance of rice and you’ll feel fancy-pants content, and plenty satisfied afterward.

This is a Project F.A.R.M. (First-class American Rural Made) product.

Rice, beans, corn, cheese, garlic, onions, spices ... you can bring along a tortilla but it’s also proper fare when eaten buck naked.

This is a Project F.A.R.M. (First-class American Rural Made) product.

Thick, rich rice and beans covered with cheese, just like your favorite Mexican restaurant’s side dish, served up with a generous portion of scenery and fresh air.

This is a Project F.A.R.M. (First-class American Rural Made) product.

Rice and lentils, zipped up with cheese and a tangy curry, will recharge your batteries and get you back on the trail in no time at all.

This is a Project F.A.R.M. (First-class American Rural Made) product.

A colorful mélange of spanish rice, corn, peppers, and cilantro thrown together with a generous measure of sharp cheddar makes for one lively dish.

This is a Project F.A.R.M. (First-class American Rural Made) product.

A vegetarian version of the Creole-style red stew—rice, tomatoes, peppers, and a little cheese cooked up in your pouch.

This is a Project F.A.R.M. (First-class American Rural Made) product.

A little sweet (currants), a little spice (East Indian-style), makes the rice and lentils perk up nice.

This is a Project F.A.R.M. (First-class American Rural Made) product.

The first time I ate Thai food in a New York City restaurant, I cried. The creamy coconut milk combined with a bit of chili pepper kick was unlike anything I’d ever eaten. In Thai Fusion, I’ve recreated that moment using a coconut experience that at first melts on your tongue and then the chili peppers bring on that familiar subtle Thai kick that I’ve softened with the addition of background sweetness using a few currants.

This is a Project F.A.R.M. (First-class American Rural Made) product.