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Spring Challenge Day 14- Sweet Corn And Basmati Salad

Sweet Corn And Basmati Salad


1 Cup brown basmati rice, rinsed well and soaked for 2 to 3 hours

11/2 Cups spring or filtered water

Sea salt

About 1 tablespoon extra-virgin olive oil

2 to 3 Cloves fresh garlic, finely minced

1 Yellow onion, finely diced

1 Cup fresh or frozen corn kernels


5 to 6 Leaves fresh basil, shredded

Parsley sprigs, for garnish


Drain the rice, Place the rice and water in a heavy pot and bring to a boil over medium heat, loosely covered. Add a pinch of salt, reduce  heat to low and simmer , covered, until liquid has been absorbed into rice, about 45 minutes.

Place the oil, garlic and onion into a small skillet over medium heat. When the vegetables begin to sizzle, add a pinch of salt and saute until the onion is translucent, 3 to 4 minutes. Stir in the corn and add a generous splash of mirin. Saute for 1 to 2 minutes. Turn off heat and stir in the basil.

To serve, stir sauteed vegetables into the cooked rice. Garnish with parsley sprigs and serve hot.

I had my Kids Can Cook group make this dish and we all loved it ! It was hard to reserve some for their take-home.

This recipe is printed with permission from Christina Pirello

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