Tuesday, January 12, 2010

Brown Rice Salad with Citrus-Thai Basil Vinaigrette

This was very easy and very good. I used less oil than the recipe called for and did not find it to affect the outcome. It seems like it makes a TON of dressing but it really is the proper amount, so don't worry. I added a little bit of Thai red curry paste for some heat. We had this with some edamame dumplings and some cantaloupe. We decided that even though it was good, I probably wouldn't make it again due to its similarity to our favorite Mango & Black Bean Salad.


Brown Rice Salad with Citrus-Thai Basil Vinaigrette
Bobby Flay

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

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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