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.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 458 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 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.