Sweet Corn And Basmati Rice Salad Food

ROASTED CORN AND BASMATI RICE SALAD

Roasted Corn and Basmati Rice Salad image

The unique flavor of basmati rice and the rich nuttiness of roasted corn are highlighted by fresh lemon juice and basil in a salad that's always a crowd pleaser at our summer barbecues. This salad is best served well chilled.

Provided by BONNIE Q.

Categories Salad Grains Rice Salad Recipes

Time 2h

Yield 8

Number Of Ingredients 13

Ingredients

2 cups uncooked basmati rice
1 quart water
8 ears corn, kernels cut from cob
3 tablespoons corn oil
1 lemon, juiced
½ cup red wine vinegar
½ cup corn oil
1 tablespoon white sugar
½ cup minced fresh basil
salt and pepper to taste
3 tomatoes - peeled, seeded and diced
1 large red onion, diced
6 green onions, chopped

Steps:

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.

Nutrition Facts : Calories 457.9 calories, Carbohydrate 64.7 g, Fat 20.5 g, Fiber 4.8 g, Protein 7.7 g, SaturatedFat 2.7 g, Sodium 23.8 mg, Sugar 6.7 g

SPICED BASMATI RICE AND SWEET CORN PILAF

Spiced Basmati Rice and Sweet Corn Pilaf image

Provided by David Tanis

Categories side dish

Time 1h

Yield 6 generous servings

Number Of Ingredients 20

Ingredients

2 cups Basmati rice
4 tablespoons unsalted butter or ghee
2 teaspoons minced garlic
1 tablespoon grated ginger
1/2 teaspoon turmeric
Pinch saffron
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
8 whole cloves
1/2 teaspoon black peppercorns
2 cardamom pods
1 large onion, diced (about 2 cups)
3 cups fresh corn kernels (about 6 ears corn)
Salt
1 cup golden raisins
2 cups chicken broth or water
2 tablespoons chopped cilantro
2 tablespoons chopped scallions
1/4 cup roasted cashews (optional)
Yogurt raita (see recipe)

Steps:

Put rice in a medium bowl and cover with cold water. Swish with fingers, then pour off water. Repeat 2 or 3 times, until water runs clear. Cover again with cold water and soak 20 minutes, then drain.
Melt 2 tablespoons butter or ghee in a heavy-bottomed saucepan over medium-high heat. Add garlic, ginger, turmeric, saffron, coriander, cumin, cloves, peppercorns and cardamom, and stir to coat. Let sizzle a bit, then add onion and cook, stirring, until softened and beginning to color, about 5 minutes. Add remaining 2 tablespoons butter or ghee, the rice and the corn, and season with 1/2 teaspoon salt. Cook for 1 minute. Add raisins and 2 cups broth or water and bring to brisk simmer. Taste cooking liquid for salt and adjust if necessary.
Cover with tight-fitting lid, turn heat to low and let cook 15 minutes. Let rest 10 to 15 minutes off heat. Fluff rice and transfer to serving bowl. Sprinkle with cilantro, scallions and cashews, if desired. Serve with yogurt raita.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 4 grams, Carbohydrate 97 grams, Fat 10 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 741 milligrams, Sugar 21 grams, TransFat 0 grams

SWEET CORN AND BASMATI RICE SALAD

Sweet Corn and Basmati Rice Salad image

Categories Salad Rice Side Sauté Fourth of July Picnic Vegetarian Buffet Pecan Corn Summer Healthy Vegan Watercress Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/2 cup plus 1 tablespoon extra-virgin olive oil
3 large ears yellow corn, husked
1 cup chopped green onions
2 1/4 cups water
1 1/2 cups basmati rice*
1/2 teaspoon salt
1 1/4 cups coarsely chopped toasted pecans
3 bunches watercress (about 12 ounces total), stems discarded

Steps:

Whisk red wine vinegar and mustard in large bowl to blend. Gradually whisk in 1/2 cup oil. Season vinaigrette to taste with salt and pepper.
Using large sharp knife, cut corn kernels from cobs. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions; sauté 30 seconds. Add corn; sauté until corn is crisp-tender, about 5 minutes. Season with salt and pepper. (Vinaigrette and corn mixture can be prepared 1 day ahead. Cover separately; chill. Rewarm corn mixture over medium heat and rewhisk vinaigrette before using.)
Bring 2 1/4 cups water to boil in heavy medium saucepan. Rinse rice in strainer. Add rice and § teaspoon salt to boiling water. Reduce heat to low. Cover and cook until water is absorbed and rice is tender (do not stir), about 20 minutes. Remove from heat. Let stand 5 minutes. Fluff with fork.
Mix rice, corn mixture and pecans in large bowl. Mix in vinaigrette and watercress. Season with salt and pepper. Serve warm or at room temperature.
*Available at Indian markets and many supermarkets.

BASMATI RICE WITH SUMMER VEGETABLE SALAD

Basmati Rice with Summer Vegetable Salad image

Provided by Bon Appétit Test Kitchen

Categories Salad Rice Tomato Side Picnic Vegetarian High Fiber Lunch Pea Radish Squash Summer Healthy Low Cholesterol Vegan Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 2 to 4 servings

Number Of Ingredients 11

Ingredients

1 small shallot, chopped
2 tablespoons chopped flat-leaf parsley
2 tablespoons red wine vinegar
2 teaspoons fresh thyme leaves
Kosher salt, freshly ground pepper
1/3 cup extra-virgin olive oil
2 cups cooked basmati rice, cooled
2 cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
3/4 cup torn mixed leafy greens, sprouts, and herbs
1/3 cup chopped red, yellow, or white onion or scallions
2 tablespoons toasted pine nuts (optional)

Steps:

Pulse first 4 ingredients in a blender until combined; season with salt and pepper. With blender running, slowly drizzle in oil. Process dressing until well blended.
Place remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing and toss to coat. Pass remaining dressing alongside for drizzling over.

COOL BEANS SALAD

Cool Beans Salad image

This protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice add a unique flavor and the dressing gives it a bit of a tang. -Janelle Lee, Appleton, Wisconsin

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon sugar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon pepper
3 cups cooked basmati rice
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups frozen corn, thawed
4 green onions, sliced
1 small sweet red pepper, chopped
1/4 cup minced fresh cilantro

Steps:

In a large bowl, whisk the first 8 ingredients. Add the remaining ingredients; toss to coat. Chill until serving.

Nutrition Facts : Calories 440 calories, Fat 19g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 659mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 8g fiber), Protein 12g protein.

MANGO AND BASMATI RICE SALAD

Mango and Basmati Rice Salad image

This pleasant side salad came from a Sunset magazine back in the early nineteen eighties. I enjoy the simplicity of it, and the fact that it's fat free. The sugar sounds like a lot, but this doesn't end up a "sweet" salad

Provided by Chef Edlear

Categories Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups white basmati rice
3/4 cup orange juice
6 tablespoons fresh lime juice
1 tablespoon sugar (to taste)
heaping 1/8 teaspoon fresh nutmeg
1 -2 large mango, firm, ripe
salt
chopped fresh parsley

Steps:

In a large bowl stir rice in cool water, drain.
Repeat several times until water is no longer cloudy.
Drain well.
Combine rice and 2 1/3 cups of water. Bring to a boil over high heat, cover, turn the heat to low and simmer until tender, about 15 minutes. Do not stir while cooking, do not overcook.
Take pot off of heat source, leave cover on to cool.
When the rice is cool, separate it with a fork.
In a large bowl, combine juices, sugar and nutmeg.
Peel and pit mangoes, dice them into the bowl with the seasoned juices.
Add the rice into the bowl, mix and salt to your taste.
I like to add chopped fresh parsley at this point, just until it looks "right".
Sprinkle with more nutmeg if desired.
Chill.

Nutrition Facts : Calories 335.7, Fat 2.3, SaturatedFat 0.5, Sodium 7, Carbohydrate 74, Fiber 3.7, Sugar 17.2, Protein 6.2

BASMATI RICE CONFETTI SALAD

Basmati Rice Confetti Salad image

My step-mom passed this recipe to me, and it's so simple to put together. We like this salad served cold, so I let it sit in the fridge for about a half hour, but it's also great served warm.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 18

Ingredients

1-1/2 cups uncooked basmati rice
1 can (15-1/4 ounces) whole kernel corn, drained
8 green onions, chopped
1 medium tomato, chopped
1 medium green pepper, chopped
1 medium red onion, chopped
1/4 cup slivered almonds
1/4 cup golden raisins
1/4 cup dried cranberries
1/4 cup minced fresh parsley
DRESSING:
1/2 cup olive oil
1/3 cup white vinegar
2 tablespoons sugar
1 tablespoon lemon juice
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Cook rice according to package directions. Remove from heat; cool completely., In a large bowl, combine vegetables, almonds, raisins, cranberries and parsley; stir in rice. In a small bowl, whisk dressing ingredients until blended. Pour dressing over rice mixture; toss to coat. Refrigerate at least 30 minutes before serving to allow flavors to blend.

Nutrition Facts :

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