Roasted Corn and Basmati Rice Salad

Total Time

2 Hours

Servings

8

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 finely chopped fresh basil
• salt and pepper to taste
• 3 tomatoes - peeled, seeded and diced
• 1 large red onion, diced
• 6 spring onions, chopped

Instructions

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 200°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 spring onions. Cover, and chill at least 1 hour before serving.