Roasted Corn and Basmati Rice Salad |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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 |
1 quart water |
8 ears corn, kernels cut from cob |
3 tablespoons corn oil |
1 lemon, juiced |
1/2 cup red wine 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 |
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.
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