Roasted Corn and Basmati Rice Salad

Roasted Corn and Basmati Rice Salad

21
BONNIE Q. 2

"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 h {{adjustedServings}} servings 458 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 64.7g
  • 21%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

21
  1. 27 Ratings

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This is an excellent side! The only thing I disagree with is the chilling part. It is so good at room temp! Thanks!

I stuck pretty exactly to the recipe and took for a picnic with cold meat and it was raved about (spring breakers!) - very refreshing.

I have made this recipe twice. The first time I made it was for a tex-mex potluck, so I changed it a bit: substituted brown rice for white rice, used frozen corn in place of fresh, used lime jui...