Health and Wellness Coaching

Basil and Corn Rice

Basil and Corn Rice
Simple and Easy Vegan Basil Corn Rice Recipe

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.

Simple and Easy Vegan Basil Corn Rice Recipe

Simple and Easy Vegan Basil Corn Rice Recipe

I sometimes use shallots or leeks instead of onions. You can omit the butter and extra-virgin olive oil instead.


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.


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