Food Network UK

Brown rice salad with citrus-thai basil vinaigrette

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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

Use imperial measurements

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.