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Brown Rice Salad with Citrus-Thai Basil Vinaigrette
Recipe courtesy Bobby Flay
- Total Time:
- 50 min
- Prep:
- 20 min |
- Inactive Prep:
- 30 min |
- Cook:
- --
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 2 cups cooked brown rice
- 2 carrots, grated
- 1 cup pea pods, thinly sliced on an angle
- 1 small red onion, halved and minced
- 6 green onions, thinly sliced on an angle
- Citrus-Thai Basil Vinaigrette, recipe follows
- Chopped fresh cilantro, Thai basil, and/or mint leaves, for garnish
Directions
Combine rice and vegetables in a large bowl. Add the vinaigrette and stir to combine. Let the salad sit at room temperature for 30 minutes before serving. Garnish with desired herbs.
Citrus-Thai Basil Vinaigrette:
3/4 cup orange juice
1/4 cup lime juice
1/2 cup fresh Thai basil leaves, chopped (substitute regular basil or mint leaves if needed)
1 cup fresh cilantro leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 heaping tablespoon honey
1/2 cup canola oil
Combine all ingredients in a blender and blend for 1 minute