Recipe courtesy of Bobby Flay
50 min
20 min
30 min
4 servings


  • 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
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 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:

 Combine all ingredients in a blender and blend for 1 minute

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