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Brown Rice Salad with Citrus-Thai Basil Dressing

June 3, 2011

Brown Rice Salad with Citrus-Thai Basil Dressing

Hi folks!  So sorry for the delay in posting.  We have been extra busy, what with the exciting events of last weekend, the wedding of our dear friends, Meghan and Britt!  I took a tour of duty as a bridesmaid (this is my first outing this year; I will be a bridesmaid again in July in Wisconsin), and had an amazing time with some amazing ladies.  I was so excited to wear a fun, short, pretty dress, and enjoyed (as always) having my hair styled.  I even had enough hair to wear it UP, which never happens.  Enjoy the pictures below.

Bridesmaid duty

Hersband and Wife

Marc and Elysabeth Do Hartford

I made this salad last week.  It’s incredibly flavorful and delicious, and the best part is, you can make the rice ahead of time, and prepare the dressing the day of with just a few quick minutes in your blender.  Try it, you’ll like it.

Brown Rice Salad with Citrus-Thai Basil Dressing

  • 2 cups cooked brown rice
  • 2 carrots, grated
  • 1 cup pea pods, thinly sliced on an angle
  • 1 small red onion, halved and minced
  • Citrus-Thai Basil Vinaigrette, recipe follows

Combine rice and vegetables in a large bowl.  Add vinaigrette and stir to combine.  Let salad sit at room temperature for 30 minutes

Citrus-Thai Basil Dressing

  • 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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