Brown Rice Salad with Citrus-Thai Basil Vinaigrette Recipe courtesy Bobby Flay See this recipe on air Tuesday Feb. 26 at 11:00 AM ET/PT. 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 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		Recipe Summary Difficulty: Easy Prep Time: 20 minutes Inactive Prep Time: 30 minutes Yield: 4 servings

Episode#: GL0701
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