Brown Rice Salad with Citrus-Thai Basil Vinaigrette

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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

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