Our Himalayan Red Rice is a whole-grain red rice from Southeast Asia. Its long grains have a rich red color, nutty flavor and slightly chewy texture. The rice pairs well with both crispy-tart and sweet foods, and this recipe features both: the crisp, clean taste of cucumber and fennel, and the sweet flavor of grapes and tart cherries.
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients
Makes 8 servings
-
3 3/4 Cups Water, divided
-
1 1/2 Cups Himalayan Red Rice
-
3/4 Cup Diced Fennel Or Celery
-
3/4 Cup Cucumber, seeded and diced
-
1/2 Cup Red Grapes, halved
-
1/2 Cup Green Grapes, halved
-
1/2 Cup Medium Pecan Pieces, toasted and chopped
-
1/2 Cup Natural Sliced Toasted Almonds
-
1/2 Cup Pitted Kalamata Olives
-
1/3 Cup Dried Tart Cherries
-
1/3 Cup Chopped Scallions
-
1/4 Cup Fresh Marjoram
-
1/4 Cup Olive Oil
-
3 Tablespoons Balsamic Vinegar
-
2 Tablespoons Lemon Juice
Directions
-
Bring 3 cups water and Himalayan Red Rice to boil in medium saucepan over medium-high heat. Reduce heat to simmer, cover and cook for 40 minutes.
-
Combine rice in large bowl with fennel, cucumber, grapes, pecans, almonds, olives, cherries, scallions and marjoram. Pour olive oil, vinegar and lemon juice over salad and toss gently to combine. Season to taste with salt and pepper, and chill for at least 1 hour before serving.