This is a great salad, wholesome and filling, and with lots of flavor. This is a recipe that came from the rice distributor. Feel free to tinker with it. We used common olives, substituted chopped green onions for the scallions, and added a two more tablespoons of lemon juice. We also added more grapes but that’s because we love good grapes in salads. We were afraid that the salad would be a bit “busy” but the mixture of flavors melded well.
We served this to customers in our store and most requested the recipe.
1-1/2 cups Himalayan red rice
1 teaspoon salt
1/2 cup jasmine rice
1/4 teaspoon salt
1/2 cup pitted kalamata olives
1/3 cup dried tart cherries
1/2 cup toasted, chopped pecans
1/3 cup diced scallions
1/2 cup green grapes, cut in half
1 teaspoon dried marjoram
1/2 cup red grapes, cut in half
3/4 cup seeded, diced cucumber
3/4 cup chopped celery
1/4 cup olive oil
2 tablespoons lemon juice
3 tablespoons balsamic vinegar
- Place the Himalayan red rice, one teaspoon salt, and 3 cups water in saucepan. Bring the water to a boil, then reduce the heat, cover the pan, and simmer the rice for 40 minutes.
- Cook the jasmine rice separately: Boil one cup of water, add the rice and 1/4 teaspoon salt, return to a boil for two minutes, and then cover and simmer over low heat for 18 minutes. Let both rices stand for five minutes after cooking.
- Combine the rices in a large bowl. Add the pecans, grapes, celery, cucumber, olives, cherries, green onions, and marjoram. Toss well to combine all the ingredients.
- Whisk the olive oil, lemon juice, and vinegar together. Add that to the salad and toss again. Season with salt & pepper to taste. Chill for one hour before serving.