What Is Your Favorite Picnic Recipe?

by Laura Donnelly — August 27, 2007

We are at the PEAK of picnic season! In the olden days, moveable outdoor feasts were an activity enjoyed by rich folk who thought nothing of dragging along the fancy silver, linens, and china. Dishes such as pigeon pie, lamb cutlets in aspic jelly, and minced truffles with veal were served at Victorian garden parties and Renaissance country banquets. From there, we’ve moved on to checkered tablecloths and devilled eggs. Stay tuned this week for simple to elaborate picnic fare.

Share your favorite recipes with us too!

To bring along for a boat ride, day at the beach, or picnic in the woods, try this simple recipe. I always make extra rice and leave in on the counter top, where it will keep for a day or two. Refrigeration makes rice brittle.

Simple Summer Rice Salad
Serves 4

2 cups cooked, fluffed, and cooled rice, any kind will do, as long as it’s not sticky rice
1 cup halved Sweet 100 or other type of sweet cherry tomatoes
1 clove minced garlic
1 Tablespoon chopped fresh rosemary
1/4 cup olive oil
Salt and pepper to taste

Combine all ingredients. Let sit for about 1/2 hour. Stir again, and taste for seasoning. You might want to add more oil or salt and pepper.