Roasted Corn And Basmati Rice Salad

• 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

1. In a medium pot, bring the basmati rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
2. 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.
3. In a bowl, mix the lemon juice, red wine vinegar, 1/2 cup corn oil, sugar, basil, salt, and pepper.
4. 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.

basmati rice, water, corn, corn oil, lemon, red wine vinegar, corn oil, white sugar, fresh basil, salt, tomatoes, red onion, green onions

Taken from www.allrecipes.com/recipe/38644/roasted-corn-and-basmati-rice-salad/ (may not work)