Brown Rice Salad with Citrus-Thai Basil Vinaigrette (Bobby Flay) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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:
1. 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.
2. Citrus-Thai Basil Vinaigrette:
3. 3/4 cup orange juice
4. 1/4 cup lime juice
5. 1/2 cup fresh Thai basil leaves, chopped (substitute regular basil or mint leaves if needed)
6. 1 cup fresh cilantro leaves
7. 1 teaspoon kosher salt
8. 1/4 teaspoon freshly ground black pepper
9. 1 heaping tablespoon honey
10. 1/2 cup canola oil
11. Combine all ingredients in a blender and blend for 1 minute
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