Roasted Corn And Basmati Rice Salad Recipe

Name: Roasted Corn And Basmati Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

641

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups uncooked basmati rice, 1 quart water, 8 ears corn, kernels cut from cob, 3 tablespoons corn oil, and more.

Yes, Roasted Corn And Basmati Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Corn And Basmati Rice Salad

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