Roasted Corn and Basmati Rice Salad Recipe

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.