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Brown Rice Salad with Citrus-Thai Basil Vinaigrette Recipe

Brown Rice Salad with Citrus-Thai Basil Vinaigrette

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Average Rating:

Total Reviews: 20

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  • on May 22, 2013

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    AWESOME!..We made this as part of a Thai-inspired meal for Mother's Day this year and it was a bit hit. Tastes fresh and scrumptious...room-temp or cold...paired with Thai barbecue skirt steak. You could substitute any favorite diced fresh vegetable...it's the dressing that makes it great...even better the second day.

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  • on July 11, 2012

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    LOVED THIS RECIPE !!! I COULDN'T FIND PEA PODS AT THE STORE SO I USED ZUCCHINI AND CUT THEM WITH AN ANGLE.....LET ME TELL YOU THIS SALAD WAS SO GOOD MY MOTHER AND I ATE IT ALL IN ONE NIGHT.

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  • on August 14, 2011

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    This was tasty. I ate all the leftovers the minute company was out the door. I was a little confused over the brown rice. I cooked two cups of rice and ended up with tons more than two cups cooked, but then after dressing the salad, it seem liked it needed almost all the rice. I probably added three and half cups. The flavors are so fresh and bright. I'd bring this dish anywhere.

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  • on July 26, 2011

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    I have used this recipe for numerous occasions. It is always s huge success. I usually switch medium barley (which you cook just like rice for the brown rice and I bump up the honey a touch. This delicious salad is a very popular side dish in our home. But the best part....The Thai Basil Vinaigrette dressing is very versatile. I've used it on fish, chicken and other salads. Good Job Bobby and thank you so much for this amazing recipe.

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  • on June 22, 2011

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    I made this for a dinner party and it was delicious. I used half brown rice and half brown rice and wild rice medley. I also used sugar snap peas instead of pea pods. I will definitely make this again, wow, yummy!

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  • on December 26, 2010

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    I like this dressing, I am just confused as to the omission of any type of vinegar, in a vinaigrette? Any ideas or suggestions?

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  • on June 23, 2010

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    I made this for a summer BBQ dinner mostly so that there would be a gluten and dairy free salad for my one daughter who avoids those things. I was surprised and pleased when everyone else in the family enjoyed it too. The only thing I did differently was to throw a garlic clove in the blender with the dressing ingredients and I also cut down the red onion a bit, since my onion seemed particularly strong. I agree that the flavors of the salad are light ... it is more along the lines of a light and refreshing accompaniment. And I did not use all the dressing as the recipe made a lot.

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  • on June 17, 2010

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    Bobby never lets me down with his recipes. This one was a huge hit at dinner and I will be happy to make it again and again. All the ingredients were perfectly balanced for a light summer salad.

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  • on June 07, 2010

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    I added about 1 T of champagne vinagarette and I thinked it helped give it a bit more of a kick. It seems to make too much dressing. Not sure why the recipe calls for all of that.

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  • on August 31, 2009

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    Found the flavors spectacular...I must admit, I didn't read the recipe through. I chopped up the basil and cilantro and added it to the rice instead of blending it in the dressing. It did need a "tweak"...I added a few tablespoons of teriyaki sauce and a finely chopped jalapeno to the dressing...found it perfect! Doubled the dressing to have extra to use on an "oriental chicken salad" with shredded chicken and some pasta, water chesnuts and snow peas.

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