Roasted Corn and Basmati Rice Salad

Roasted Corn and Basmati Rice Salad 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.

Ingredients

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 25 mins

    COOK : 35 mins

    TOTAL : 1 hr

    SERVING : 8

    YIELD : 8 servings

  • In a medium pot, bring the basmati rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.

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  • 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.

  • In a bowl, mix the lemon juice, red wine vinegar, 1/2 cup corn oil, sugar, basil, salt, and pepper.

  • 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.

Per Serving: 458 calories; protein 7.7g; carbohydrates 64.7g; fat 20.5g; sodium 23.8mg.