Basmati Rice and Corn Salad
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 cups basmati rice | Uncooked |
| 1 quart water | |
| 2 cups frozen whole kernel corn | |
| 3 tablespoons corn oil | |
| 1 lemon | Washed and juiced |
| ½ cup red wine vinegar | |
| 2 tablespoons oil | |
| 1 tablespoon white sugar | |
| ½ cup minced fresh basil | |
| ½ teaspoon salt | |
| ¼ teaspoon pepper | |
| 3 tomatoes | Washed, peeled, seeded and diced |
| 1 large red onion | Washed, peeled and diced |
| 6 green onions | Washed, trimmed and thinly sliced. |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | In a medium pot, bring the basmati rice and water to a boil. Reduce heat to low, cover and simmer for 20 minutes. | Cook until internal temperature reaches 135°F. |
| 2 | In a bowl, mix the lemon juice, red wine vinegar, oil, sugar, basil, salt and pepper. | |
| 3 | In a large bowl, toss together the cooked rice, corn, tomatoes, oil mixture, red onion and green onions. | |
| 4 | Chill. Serve cold. |
Posted in Side Dish, Starch Side Recipes
