Summer flexitarian special diets, eating and entertaining can cause menu dilemmas Here is a basic summer rice dish that comes together in no time and serves the whole flexitarian range. Brown Rice Salad starts in the rice cooker, is mindless and can go straight into the fridge until you are ready to turn it into a salad. Grated carrots add nutrients and color, fresh lime juice and rind scream “cool summer eve” and the best part is that it pleases everyone by being flexible. I lay out dishes of pumpkin seeds for the vegans, feta cheese for the vegetarians, and grilled meat, chicken or fish marinated in Mediterranean flavors finish of the rest of the folks.
Solution: Summer Flexitarian Rice Salad
Lime Carrot Rice Salad
Serving Size : 6 Preparation Time 10 minutes plus 45 for cooking time
2 cups long-grain brown rice
4 cups water
2 tablespoons Dijon mustard
2 tablespoons extra virgin olive oil
dehydrated onion flakes
1 tablespoon sea salt
fennel — fronds or dill
2 large carrots
Cook rice in a rice cooker.
While still warm, gently stir in mustard, oil, onion flakes and the juice of all limes. Grate the rind of one lime into the bowl and stir. Place in fridge to cool at least 2 hours.
Peel and grate carrots into the bowl and stir in minced fennel fronds or dill.
Store in fridge up to 3 days.
Vegan option: Stir in pumpkin seeds.
Vegetarian option:Stir in pumpkin seeds and feta cheese
Flexitarian option: Top with grilled chicken, meat or fish