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.