Summertime and picnics are a perfect pairing, especially when craft beer is on the menu. When the beer is one of the ingredients, you’ve got a recipe for a tasty summer treat. We’ve teamed up with Chef Kenneth Hernandez again this summer to create some fun recipes for guests to enjoy with their picnics at San Francisco’s Stern Grove Festival.
Only Sunday, July 10, we’re proud to host the first of two Gourmet Picnic Contests from 12:30 to 1:30 pm at the concert meadow at Sigmund Stern Grove just before the San Francisco Symphony fills the air with summer sounds from 2 to 4 pm.
The first of Chef Hernandez’ culinary creations for this summer is a cold wild rice made with Liberty Ale, which makes a delicious addition to your Stern Grove spread, or to any summer picnic.
Anchor Liberty Ale Cold Wild Rice
Yield: 6 Servings
1 cup wild rice
3 tablespoons olive oil
2.5 cups water
1 cup (8 oz.) Anchor Liberty Ale
¼ cup red onions, small dice
½ cup walnuts, chopped
¼ cup green onion, chopped
¼ cup carrots, small dice
¼ cup celery, small dice
¼ cup olive oil
¼ cup orange juice
1 tablespoon Dijon mustard
1 teaspoon garlic, chopped
1 teaspoon fresh ginger, grated
1 teaspoon honey
- In a medium pot, combine olive oil, red onion, wild rice and Anchor Liberty Ale. Cook at a low boil until half of the beer has evaporated. Add water. Bring back to a boil and then lower to a simmer and cover. Cook until no liquid remains.
- Prepare dressing by combining all dressing ingredients and emulsify together.
- Stir in walnuts, green onion, carrots, and celery into wild rice mixture. Drizzle with dressing, stir, and garnish with parsley.
Photography by Joseph Phillips: www.josephmichaelphillips.com.