Steps to Make Corn Oats Rice Wheat

Roasted Corn And Basmati Rice Salad

Rye, corn, oats, and rice.

Recipe Summary Roasted Corn And Basmati Rice Salad

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 | Corn Oats Rice Wheat

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

Directions

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.

Info | Corn Oats Rice Wheat

prep: 25 mins cook: 35 mins additional: 1 hr total: 2 hrs Servings: 8 Yield: 8 servings

TAG : Roasted Corn And Basmati Rice Salad

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