Recipe Roasted Corn and Basmati Rice Salad (Salad)

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

Preparing/Cooking:

• 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.

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