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