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Recipe by Bobby Flay
Ingredients
For the salad:
- 400g cooked brown rice
- 150g Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated carrots
- 100g pea pods, thinly Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced on an angle
- 100g red onion, minced
- 6 spring onions, thinly Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced on an angle
- Citrus-thai basil vinaigrette, recipe follows
- Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please Chopped fresh coriander, thai basil, and/or mint leaves, for garnish
For the citrus-thai basil vinaigrette:
- 175ml orange juice
- 60ml lime juice
- 15g fresh thai basil leaves, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped (substitute regular basil or mint leaves if needed)
- 30g fresh coriander leaves
- 1 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 tbsp. honey
- 120ml rapeseed oil
Method
How to make Brown rice salad with citrus-thai basil vinaigrette
For the salad:
Place 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 and serve.
For the vinaigrette:
Combine all ingredients in a blender and process for 1 minute.