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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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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (20)

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Average Rating:

Total Reviews: 20

Showing 11-20 of 20

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  • on August 26, 2008

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    It's totally yum-o! The dressing is marvelous and refreshing! I used frozen peas b/c I didn't have the pea pods and it was just fine. Most definitely would have been better with pea pods, though.

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  • on July 23, 2008

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    Our party enjoyed the salad. We added an additional TB of honey to the dressing which I think helped. I agree with other reviewers that it needed something else..maybe the coconut milk as recommended by someone else.
    We served it with salmon coated in a tandoori masala/brown sugar rub - perfect together....and of course mojitos. :

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  • on June 23, 2008

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    really enjoyed this salad. made it on sunday and took it to work for lunch all week.

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  • on June 15, 2008

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    This was good but it needs tweaking. I would leave out the red onion, the scallion is more than enough, and it also needs a little somtething, but I cant quite figure out what. Maybe a little champagne or white wine vinegar. Will make again but with modifications. Thanks!

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  • on June 11, 2008

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    I can't quite figure out what I did wrong. It took quite a bit longer than I expected to prepare. The rice was bland tasting and the vinaigrette tasted too much like orange juice. I actually forgot to put the OJ in it to begin with and just had the rest of the ingredients. Then I realized I forgot the OJ and figured that was what was missing. Well it tasted better before I added it. If I try it again I will reduce the amount of OJ.

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  • on March 07, 2008

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    This rice salad was easy and full of flavor. I added a tablespoon more of the sweet coconut milk, used regular basil because I couldn't find Thai basil and you have to make sure to be specific on the lime juice because it is very strong. But overall the recipe turned out fun and bright. It was a big hit with my family and friends. With the left overs I added a little more sauce to it and had it for lunch the next day. It had even better flavor.

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  • on June 18, 2007

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    Often cooking for those who need gluten free meals, it's great to find a really good cold rice salad instead of having to modify a pasta salad to be useable. This is so simple that beginning cooks could make it and feel confident it would turn out well. The dressing flavors are a wonderful marriage of flavors and the color and texture of the rice and veggies is just right. Served this alongside a Food and Wine recipe for grilled chicken that had a Thai marinade so it was a good combo.

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  • on March 23, 2007

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    This recipe was amazing! I made a large amount and took it to work with me as a lunch. The whole office wanted to know what it was. The aroma of the salad is fantastic with a taste to match. Amazingly easy to prepare as well.

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  • on November 11, 2006

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    I doubled this recipe so I don't think I made the vinaigrette as strong as maybe I should have and there wasn't a punch of flavor so I cut up a fresh pineapple in small tidbits and added a cup, it really made it wonderful...even my kids loved it!

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  • on November 05, 2006

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    This was absolutely delicious! Easy to make. Everyone loved it!!! Thank-you, Bobby Flay!!

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