roasted corn and basmati rice salad

Ingredients

• Servings: 8
• 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 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

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 2 hrs


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