School's out and summer is here....he writes with a slightly ironic smirk as it continues to rain outside while typing. Rain seems to have been the theme of the week as we headed to our first Ravinia concert of the season to see Earth, Wind & Fire (and Rain!!). The heavens opened for at least an hour and we were treated to an unscheduled light show as we sat through a lightening and thunder storm. Those that braved the weather were treated to some fine funky tunes and it was nice to get our first picnic of the season under our belt.
As with all of our trips to Ravinia the menu was impeccably planned and was washed down with a 2 buck Chuck Merlot and a fantastic La Crema Rosé. My favorite part of the meal was a rice salad with shrimp and cucumber and for the first time in this blog I'll give you the recipe.
Rice Salad with Shrimp & Cucumber
We cooked 2 cups of brown rice and let that cool. In a separate bowl we mashed 1 clove of garlic and 1/2 tsp of salt. We then added 1/2 cup olive oil and 1/4 cup white wine vinegar which we mixed well before pouring this all over the rice and gave it a good toss. To the mix we then added 1/2 cup of fresh (from our garden) mint, 1/2 cup of chopped green olives, a large de-seeded and chopped cucumber, salt & pepper and a squeeze of lemon juice to taste. This was topped with 2 lbs of cooked shrimp, 1/4 cup of chopped chives and 6 chopped green onions.
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