Roasted Corn and Basmati Rice Salad

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
  • + 6 more ingredients
    • 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

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 occ...

View full recipe at SpringPad

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