roasted corn and basmati rice salad

roasted corn and basmati rice salad
  • 2 cups uncooked basmati rice
  • 1 quart water
  • 8 ears corn, kernels cut from cob
  • 3 tablespoons corn oil
  • 1 lemon, juiced
  • 1/2 cup red wine vinegar
  • 1/2 cup corn oil
  • 1 tablespoon white sugar
  • 1/2 cup minced fresh basil
  • salt and pepper to taste
  • 3 tomatoes - peeled, seeded and diced
  • 1 large red onion, diced
  • 6 green onions, chopped


  1. In a medium pot, bring the basmati rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
  2. Preheat oven to 400 degrees F (200 degrees C). In a bowl, toss the corn kernels with 3 tablespoons corn oil. Spread the corn on a large baking sheet. Bake 15 minutes, stirring occasionally, until lightly browned. remove from heat, and cool.
  3. In a bowl, mix the lemon juice, red wine vinegar, 1/2 cup corn oil, sugar, basil, salt, and pepper.
  4. In a large bowl, toss together the cooked rice, cooked corn, tomatoes, corn oil mixture, red onion, and green onions. Cover, and chill at least 1 hour before serving.

03/21/2017
roasted corn and basmati rice salad, Rice Salad recipe PT10M PT2H 6 435 calories

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