Brown Rice Salad with Citrus-Thai Basil Vinaigrette

By cweeks

Recipe courtesy Bobby Flay

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

Preparation

Step 1

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.