Corn and Basmati Rice Salad

Use fresh, sweet corn for this recipe.  Basmati rice (makes a light salad) is best but other types of rice could be substituted.

5-6 ears fresh corn, husked
1 Tablespoon olive oil
½ – 1 cup chopped green onions
1½ cups water
1 cup basmati rice
¼ teaspoon salt

Cut corn kernels off the cob with a sharp knife angling downward into a bowl.

Heat olive oil in a large heavy skillet over medium heat.  Add green onions and sauté about 1 minute.  Add corn and sauté until corn is tender but crisp – about 3 to 4 minutes.  Season with salt and pepper.

Rinse the rice and then cover with water for 15 minutes. Drain.

Bring 1½ cups water to a boil in a heavy medium saucepan.  Add soaked, drained rice to boiling water and add salt.  Reduce the heat and cover and cook rice until water is absorbed and rice is tender ~ 15-18 minutes.  Remove  rice from heat and let stand 10 minutes.  Uncover and fluff with a fork.

Place rice and corn mixture in a large bowl.  Mix in vinaigrette a small amount at a time until rice and corn mixture is coated.  Season with salt and pepper.  Serve warm or at room temperature.

Vinaigrette (use this recipe or your favorite vinaigrette recipe)

2 Tablespoon red wine vinegar
1 Tablespoon Dijon mustard
1/3 cup olive oil

Whisk vinegar and mustard in a small bowl to blend.  Gradually whisk in olive oil and season with salt and pepper to taste.

Serves 6-8

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