Roasted Corn and Basmati Rice Salad recipe

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Ingredients

2 cups uncooked basmati rice
1 quart water
8 ears corn, kernels cut from cob
3 tablespoons corn oil
1 lemon, juiced
½ cup red wine vinegar
½ cup corn oil
1 tablespoon white sugar
½ cup minced fresh basil
salt and pepper to taste
3 tomatoes - peeled, seeded and diced
1 large red onion, diced
6 green onions, chopped

Nutrition Info

457.9 calories
carbohydrate: 64.7 g
cholesterol: : -
fat: 20.5 g
fiber: 4.8 g
protein: 7.7 g
saturatedFat: 2.7 g
servingSize: -
sodium: 23.8 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

The unique flavor of basmati rice and the rich nuttiness of roasted corn are highlighted by fresh lemon juice and basil in a salad that's always a crowd pleaser at our summer barbecues. This salad is best served well chilled.

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