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Recipes: Summer Brown Rice Salad, nostalgic pudding pops, classic barbecue chicken and more



Fresh, cool and easy is the theme of this summer. We just don’t have time for things that require too much effort, not in this heat with so many fun summer activities going on. This week’s Dinner in Minutes recipe takes that literally, with Minute brand brown rice to cut down on time and produce a vegetable-filled salad in no time. Ellie Krieger’s pudding pops require a long freezer rest, but the active prep time is so short that you’ll have sweet, cold relief much faster than you think. Plus, they’re only 100 calories each! And if you have no time at all, you can still pack in a whole lot of flavor with a heavy handful of tender herbs.

And is it really summer without barbecue chicken? The classic recipe below features a from-scratch sauce and an indirect cooking strategy that keeps the skin from getting too dark and the meat too dry.

Don’t hesitate to get in touch with us, follow @eatvoraciously on Instagram, and get cooking tips, tricks and fixes during Wednesday’s Free Range online discussion at noon. Stay cool, everyone!

Kari Sonde, Food editorial aide

Dinner in Minutes
Summer Brown Rice Salad With Vegetables
DINNER IN 35 MINUTES | Cooking the instant brown rice in the microwave keeps the kitchen cool as you put together this creamy-dressed bowl.
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Classic Barbecue Chicken
There is something nostalgic about the flavor of grilled chicken slathered in barbecue sauce.
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NOURISH | This is a sweet treat you can feel good about serving.
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Lazarus Lynch says his mother’s curry chicken is the best he has ever tasted, but his “cheffed up” take on that beloved recipe (eventually) gained her approval.
Any Tender Herb Rice Pilaf
It uses 1 cup of chopped herbs — any combination you like.
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WEEKNIGHT VEGETARIAN | When the fridge is (almost) empty, this adaptable Japanese pancake comes to the rescue.
Fried Fish Sandwiches With Tartar Sauce
“Fried fish is a cultural experience in the black community,” Lazarus Lynch says. The secret in this rendition is in the coating: self-rising flour.
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From salads to skewers, here’s how we appreciate the sweet, salty and smoky meat.
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