Basil and Corn Rice
This simple and easy vegan basil corn rice recipe is my “veganized” version of a recipe found in the Food Network Magazine. Every summer I make this rice recipe with local corn. When the summer is over, I make this rice as a side dish for a chili. It was perfect! Next time I will try the same recipe as a salad for the summer by adding a light lemon vinaigrette.
Also, I want to try a different grain, I bet quinoa would be fantastic as a salad!
There are endless possibilities with this recipe! Different grains, adding roasted corn, experimenting with different vinaigrettes (balsamic vinaigrette would be great!), adding roasted and garlicky cherry tomatoes, I can’t wait to make this dish again!
I usually use Basmati rice, but brown rice is a much healthier version, and it tastes great in this recipe.
I sometimes use shallots or leeks instead of onions. You can omit the butter and extra-virgin olive oil instead.
Simple and Easy Vegan Basil Corn Rice Recipe
Vegan Basil and Corn Rice
- 1 cup long grain rice
- 1 cup corn kernels
- 2 tablespoons unsalted vegan butter
- 1/2 cup yellow onion, minced
- 1 teaspoon garlic, minced
- 2 teaspoons sea salt
- 2 tablespoons fresh basil, chopped
- freshly ground pepper
In a medium saucepan over medium heat combine the butter, onion, garlic and rice. Sautee for about 3-5 minutes. Add corn and 2 cups of water and bring to a boil. Add salt to taste. Decrease the heat to medium-low, cover and cook until rice is almost cooked through about 10 minutes. Turn off the heat and let sit, covered, for 5 minutes to finish cooking. Fluff the rice with a fork, add the basil and stir to combine. Serve immediately.