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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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