Undercover Eats

Rainy summer day picnics can be soothing and intimate in a park pavilion.  We found the perfect spot at Watters Smith State Park in West Milford, West Virginia.  The pavilion was on top the hill by a forest with trails and the sound of a trickling spring. 

Our menu featured:

Oriental Chicken and Vegetables over Brown Rice

Fruited Graham Cake and Yogurt Parfait

Marinated Cucumbers

Farmers Market Cheddar and Bacon Biscuit

Oriental Chicken & Vegetable Rice Bowl

(Serves 2)

Cook brown rice in simmering water for 5 minutes, until water is absorbed.  Chill.

3/4 cup instant brown rice

3/4 cup water

1 teaspoon sesame oil

Mix marinade ingredients:  oil, juices, soy sauce and honey.

2 teaspoon sesame oil

1/2 cup fresh squeezed orange juice

Juice from 1 lime

2 teaspoon soy sauce

2 teaspoon honey

Cover chicken with part of marinade.  Refrigerate.

2 chicken legs, baked and shredded

Precook carrots and broccoli in microwave for 2 minutes in water.  Drain. Saute scallions, garlic and mushrooms on stove top in oil. Stir in other vegetables.  Chill. 

4 baby farmers market carrots, precooked

3 baby bella mushrooms, sliced

4 farmers market broccoli spear, sliced and precooked

1/2 cup fresh cut green beans, cooked and drained

1/4 cup shallot, diced

1 garlic clove, minced

1 teaspoon olive oil

At table side, assemble rice bowls by layering rice, chicken and vegetables.  Garnish with tomato.  Serve with additional marinade on the side.

1/2 yellow tomato, wedged

  Have a great week!