Ingredients

• 2 cups - uncooked basmati rice
• 1 litre water
• 8 corn kernels cut from cob
• 1/2 cup - minced fresh basil
• 3 tomatoes, peeled, seeded and diced
• 1 large red onion, diced
• 6 green onions, chopped
• 3 tbsp - corn oil
• 1 lemon, juiced
• 1/2 cup - red vinegar
• 1/2 cup - corn oil
• 1 tbsp - white sugar
• pepper to taste
• salt to taste

How to Make Roasted Corn and Rice Salad

• In a medium pot bring the basmati rice and water to a boil.
• Reduce the heat to low, cover, and simmer for 20 minutes.
• Preheat the 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 for 15 minutes, stirring occasionally, until lightly browned.
• Remove from heat and cool.
• In a bowl, mix the lemon juice, red 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 one hour before serving.