How to Make Roasted Corn and Basmati Rice Salad - A Step-by-Step Guide

Roasted Corn and Basmati Rice Salad is a delicious and refreshing dish that's perfect for a summer barbecue or a light lunch. This vibrant and colorful salad is bursting with flavor and texture, and it's a great way to showcase the best of summer produce. With roasted corn, fluffy basmati rice, and a zesty lime dressing, this salad is a crowd-pleaser that's both healthy and satisfying.

Roasting the corn brings out its natural sweetness and adds a smoky depth of flavor to the salad. Co...

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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

Information

  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Additional Time: 1 hr
  • Total Time: 2 hrs
  • Servings: 8
  • Yield: 8 servings

  • 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.
  • Nutrition

    458 cal.

    • Total Fat: 21g
    • Saturated Fat: 3g
    • Sodium: 24mg
    • Total Carbohydrate: 65g
    • Dietary Fiber: 5g
    • Total Sugars: 7g
    • Protein: 8g
    • Vitamin C: 26mg
    • Calcium: 49mg
    • Iron: 3mg
    • Potassium: 504mg