Roasted Corn and Basmati Rice Salad recipe

8 servings

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

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.