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Roasted Corn and Basmati Rice Salad
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
120 minutes
Refreshing summer salad made with fragrant basmati rice, roasted corn, zesty lemon juice, and fresh basil. Perfect for a crowd-pleasing barbecue dish, best served chilled.
Ingredients:
  • 2 cups uncooked basmati rice
  • 1 quart water
  • 8 ears corn, kernels cut from cob
  • 3 tablespoons corn oil
  • 1 lemon, juiced
  • 0.5 cup red wine vinegar
  • 0.5 cup corn oil
  • 1 tablespoon white sugar
  • 0.5 cup minced fresh basil
  • salt and pepper to taste
  • 3 tomatoes - peeled, seeded and diced
  • 1 large red onion, diced
  • 6 green onions, chopped
Instructions:
  • In a medium pot, bring the fragrant basmati rice and water to a gentle boil. Cover, lower the heat, and let it simmer for 20 minutes until perfectly fluffy.
  • Preheat your oven to 400 degrees F (200 degrees C). Combine corn kernels and 3 tablespoons of corn oil in a bowl for a flavorful toss. Spread the coated corn on a large baking sheet and bake for 15 minutes until lightly browned. Remember to stir occasionally. Once done, remove from the oven and let it cool before enjoying.
  • Combine lemon juice, red wine vinegar, 1/2 cup of corn oil, sugar, basil, salt, and pepper in a bowl.
  • Combine the cooked rice, corn, tomatoes, corn oil mixture, red onion, and green onions in a large bowl. Refrigerate for at least 1 hour before serving.

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