Ingredients
8
8 servings
- •2 cups uncooked basmati rice
- •1 quart water
- •8 ears corn, kernels cut from cob
- •3 tablespoons corn oil
- •1 lemon, juiced
- •0.5 cup red wine vinegar
- •0.5 cup corn oil
- •1 tablespoon white sugar
- •0.5 cup minced fresh basil
- •salt and pepper to taste
- •3 tomatoes - peeled, seeded and diced
- •1 large red onion, diced
- •6 green onions, chopped
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 458
- Carbohydrate: 65g
- Fat: 21g
- Fiber: 5g
- Protein: 8g
- Sugar: 7g
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