Brown Basmati Salad with Citrus-Thai Basil Vinaigrette
I wanted to post this near my Vietnamese Beef Wraps because the flavors are such a fantastic compliment to one another. This rice salad bursts with green brightness and crunch. I used brown basmati rice instead of the white because I prefer the nuttier flavor, but you could use the white just as easily. You may have extra dressing, and I bet you’ll be happy about it. For our market dinner, I doused a salad of blood oranges, cucumber, red onion and toasted cashews with this dressing and it sang a lovely tune in my mouth. If you can’t find Thai basil, just use a mix of mint and sweet basil.
Brown Basmati Salad with Citrus-Thai Basil Vinaigrette
2 cups cooked brown basmati rice
2 carrots, grated
1 cup snow peas, thinly sliced on a diagonal
1 small red onion, minced
6 green onions, whites and greens thinly sliced on an angle
Citrus-Basil Vinaigrette
3/4 cup orange juice
1/4 cup lime juice
1/2 cup fresh Thai basil leaves (substitute sweet basil and mint combined, if needed)
1 cup fresh cilantro leaves
2 teaspoons kosher salt
1/4 teasopoon freshly ground black pepper
1 heaping tablespoon honey, or agave nectar
1/2 cup canola oil
Procedure:
1. Combine all vinaigrette ingredients in a blender and combine until well mixed.
2. Combine rice and vegetables in a large bowl. Add enough vinaigrette to moisten and coat completely and mix well. Let the salad sit at room temperature for 30 minutes before serving. Garnish with fresh herbs and scallion greens.
I've recently moved my life from Brooklyn, New York to Sonoma County, California to pursue a life in food and wine. I am now the executive chef at