Brown Rice Salad with Citrus-Thai Basil Vinaigrette

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.

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