Every summer I vow to spend more time outside dining al fresco with my husband. Such accessible natural beauty, it’s the perfect backdrop for a mini-vacation escape. In this episode, I let you in on my picnic secrets to make your next picnic epic! I give you tips and hacks and a recipe for my favorite Asian-inspired wild rice salad. As always, listen until the end for the recipe and you can check it out on my blog page on the website.

Pacific Rim Inspired Wild Rice Salad in Lettuce CupsThis is my favorite picnic side dish recipe. Bold with flavor, it’s packed with vegetables and grains, and it’s dressed with a sweet and sour vinaigrette dressing. This version is a flavorful departure, and the ingredients are an inspiration from my journeys to South East Asia. The recipe can easily be cut in half for a smaller crowd. Serve with grilled meats and a green salad for a delectable supper. Use fresh stir-fry vegetables pre-cut from the produce department if you are in a pinch for time.

Makes 12 one-cup servings

 Ingredients: 3 cups cooked wild rice ( ¾ cup raw)

  3 cups cooked brown rice cooked (1 cup raw) 

 2 cups cooked barley (1/2 cup raw)

  1 cup broccoli florets, cut into small buds  

1 cup carrots, cut into small chunks 

 1 red or yellow pepper, julienned into 2-inch pieces 

 1 cup pea pods, cut in half 

 1 six-ounce can of baby corn, drained and chopped

  1 six-ounce can of sliced water chestnuts, drained and chopped 

 3/4 cup fresh chopped cilantro, divided  

2 heads of Boston lettuce separated into cups

  1/2 chopped roasted unsalted peanuts 

 1 cup dressing (recipe follows) 

 Dressing: Yields one cup of dressing

  1/4 cup soy sauce (low sodium) 

 1/4 cup sesame oil 

 1/4 cup rice vinegar

  1/4 cup sweet chili sauce (found in grocery store’s Asian section)  

1 tablespoon fish sauce or coconut aminos  

Cook wild rice, brown rice, and barley as directed on the package. Let cool. Add vegetables and cilantro, mixing well. Mix dressing ingredients and stir in. To serve, mound salad in lettuce cups and garnish with roughly chopped cilantro and chopped peanuts.