Basmati rice makes a great base for salads as the kernels stay individual and resist clumping after cooking, and the individual rice kernels stay soft even after chilling in the refrigerator. Basmati rice has a mild, light flavor which makes it go with many different flavors and spices.
This recipe is for a salad using basmati rice as the base. Corn, pimentos and green onions are used for color. If fresh corn is not available to cut from the cob, then use thawed frozen yellow sweet corn. To make this recipe an even more of a time saver if making for lunch boxes or a quick dinner, substitute a favorite prepared vinaigrette for the Dijon vinaigrette dressing below. Use just enough to coat the salad ingredients.
The salad makes about 6 servings, depending on serving size.
Basic Basmati Recipe
This recipe makes enough for the recipe salad below, and the resulting rice is firm yet tender. If softer rice is desired, add up to 4 tablespoons more water to the pot.
- 1 cup white basmati rice
- 1 3/4 cup water
Add basmati rice and water into a saucepan with a lid. For moister rice, add a few tablespoons more to the pot. Bring to a boil, then reduce to a low simmer. Cover and cook until the rice has absorbed all the water, about 15 minutes. Remove lid and fluff with a fork to separate grains. Recipe makes about 4 to 5 cups of rice. Cool and use all in the recipe below, or for other uses.
Corn and Basmati Rice Salad with Cashews
Ingredients:
- 4 cups cooked basmati rice, cooled (use recipe above or use leftovers)
- 1 cup corn, fresh from cob or frozen and defrosted
- 2 whole green onions, sliced, green and white parts
- 1/4 cup pimentos
- 1/2 cup whole cashew nuts, toasted (low salt or salt free variety)
Dijon Vinaigrette Dressing:
- 1/3 cup canola oil
- 2 Tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp granulated sugar
- 1/4 tsp fresh ground black pepper
- 1/8 tsp dry ginger
- Salt to taste
Procedure:
- Prepare the dressing. Whisk the canola oil, white wine vinegar, Dijon mustard, fresh ground black pepper and dry ginger in a mixing bowl until incorporated. Add salt to taste.
- Place the cooked basmati rice in a large mixing bowl. Add in the corn, green onions, pimentos and whole cashews. Toss to incorporate.
- Drizzle the vinaigrette dressing over the rice salad. Toss to coat all the ingredients. Serve immediately, or chill to serve late. Salad will hold for a day in the refrigerator.
For other salad recipes using grains, try Cous Cous Salad Three Ways, with class, Greek and Mediterranean variations. An olive and hummus salad is a portable and can be customized.
Renee Shelton - Renee Shelton is a classically trained culinarian frequently writing about baking, healthy cooking, fishing & sewing.
