Brown Rice Salad with Citrus-Thai Basil Vinaigrette
Brown Rice Salad with Citrus-Thai Basil Vinaigrette
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 434
- Total Fat
- 28
- Saturated Fat
- 2
- Carbohydrates
- 42
- Dietary Fiber
- 5
- Sugar
- 12
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 504
- Total: 50 min
- Prep: 20 min
- Inactive: 30 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 434
- Total Fat
- 28
- Saturated Fat
- 2
- Carbohydrates
- 42
- Dietary Fiber
- 5
- Sugar
- 12
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 504
- Total: 50 min
- Prep: 20 min
- Inactive: 30 min
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
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
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:
- Combine all ingredients in a blender and blend for 1 minute
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