Roasted Corn and Basmati Rice Salad recipe
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Ingredients
- 2 cups uncooked basmati rice 1 quart water 8 ears corn, kernels cut from cob 3 tablespoons corn oil 1 lemon, juiced ½ cup red wine vinegar ½ cup corn oil 1 tablespoon white sugar ½ cup minced fresh basil salt and pepper to taste 3 tomatoes - peeled, seeded and diced 1 large red onion, diced 6 green onions, chopped
Nutrition Info
- 457.9 caloriescarbohydrate: 64.7 gcholesterol: : -fat: 20.5 gfiber: 4.8 gprotein: 7.7 gsaturatedFat: 2.7 gservingSize: -sodium: 23.8 mgsugar: 6.7 gtransFat: : -unsaturatedFat: : -
Directions Roasted Corn and Basmati Rice Salad
Directions
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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 wine 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.