Roasted Corn and Basmati Rice Salad Recipe

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Ingredients:

Serving

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	374.37 Kcal (1567 kJ)
Calories from fat	186.81 Kcal
		% Daily Value*
Total Fat	20.76g	32%
Sodium	20.55mg	1%
Potassium	380.77mg	8%
Total Carbs	45.62g	15%
Sugars	5.8g	23%
Dietary Fiber	4.33g	17%
Protein	5.1g	10%
Vitamin C	16.3mg	27%
Iron	24.8mg	138%
Calcium	30.4mg	3%

Amount Per 100 g
Calories	103.31 Kcal (433 kJ)
Calories from fat	51.55 Kcal
		% Daily Value*
Total Fat	5.73g	32%
Sodium	5.67mg	1%
Potassium	105.07mg	8%
Total Carbs	12.59g	15%
Sugars	1.6g	23%
Dietary Fiber	1.19g	17%
Protein	1.41g	10%
Vitamin C	4.5mg	27%
Iron	6.8mg	138%
Calcium	8.4mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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