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Roasted Corn and Basmati Rice Salad

SUBMITTED BY: BONNIE Q.  PHOTO BY: Chrissie 

"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."
Roasted Corn and Basmati Rice Salad Recipe
RECIPE RATING:
This recipe has been rated 19 times with an average star rating of 4.0
Read Reviews (16)
PREP TIME  25 Min
COOK TIME  35 Min
READY IN  2 Hrs

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

DIRECTIONS

  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

The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed on Aug. 29, 2006 by squeaky6 
This is an excellent side! The only thing I disagree with is the chilling part. It is so... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed on May 28, 2006 by Patricia FR 
I stuck pretty exactly to the recipe and took for a picnic with cold meat and it was raved... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed on Oct. 7, 2006 by dz484 
This is a great and refreshing side, and very easy to prepare! The corn adds fantastic flavor... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed on Dec. 3, 2006 by Debbwl56 
Was very good next to grilled chicken breast with cucumber and pepper relish. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed on May 6, 2008 by KIKISETTE 
Made this tonight to go with our steak tips and it was delicious. Very refreshing. I used... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed on May 4, 2008 by SPOOTY 
This was very good, but it made a ton of food (you'll really need a LARGE bowl for this), and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed on Nov. 5, 2008 by Teresa 
I have made this recipe twice. The first time I made it was for a tex-mex potluck, so I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed on Oct. 31, 2008 by Dcarr 
Well received by many. I made it for a pot luck at work, doubling the recipe, and only heard... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed on Aug. 28, 2008 by Arsineh 
AMAZING... and thats just trying it warm. I couldn't wait to see what everyone was raving... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed on Apr. 20, 2009 by roachonatree 
I didn't use as much vinegar, or oil because I ended up not having quite enough (about half of... MORE

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Nutritional Information
Roasted Corn and Basmati Rice Salad

Servings Per Recipe: 8

Amount Per Serving

Calories: 477

  • Total Fat: 20.6g
  • Cholesterol: 0mg
  • Sodium: 72mg
  • Total Carbs: 69g
  •     Dietary Fiber: 4.9g
  • Protein: 8.1g

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