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Corn And Basmati Rice Salad

H-E-B Cooking Connections


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

20 minutes


4 - 6 servings


3/4  cup  basmati rice

1 1/4  cups  water

3  medium ears yellow corn, husked

3/4  cup  chopped green onions, including tops

1  tbsp.  olive oil

1/2  cup  pecan pieces, toasted

1/4  cup  extra-virgin olive oil

2  tbsps.  red wine vinegar

2  tsps.  Dijon mustard


Rinse rice in a strainer under cold running water and drain. Bring 1 1/4 cups water to a boil in a 2-quart saucepan. Add rice and 1/2 teaspoon salt to boiling water. Reduce heat to Low, cover and simmer 20 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

While rice cooks, cut corn kernels from cob with a sharp knife. Chop green onions. Toast pecans in a small skillet over Medium heat 5 to 7 minutes; stir often and watch carefully to prevent burning.

Heat 1 tablespoon oil in a large skillet. Sautèacute; green onions 30 seconds. Add corn; saut? 5 minutes or until corn is crisp-tender. Season with salt and pepper; set aside.

Combine dressing ingredients in a large bowl; toss rice and corn mixture in dressing. Serve salad warm or chilled. Sprinkle with pecans right before serving
Nutritional Information
No Nutritional Information Available
H-E-B Cooking Connections

Created 07/31/2009
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