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.
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
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By Regenuis
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.
By Jenni O'D
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.
By Skinny Chicks' ...
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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