Red Rice Salad with Pecans, Fennel, and Herbs
A vibrant and nutty salad featuring red rice, crisp fennel, and toasted pecans, dressed with lime juice and fresh herbs. This refreshing dish combines multiple textures and flavors, perfect as a side dish or light meal.
Ingredients
- •1 cup red rice
- •1 whole fennel bulb
- •¼ whole red onion
- •3 tablespoons fresh lime juice
- •⅔ cup pecans
- •¼ cup olive oil
- •½ cup cilantro
- •to taste kosher salt and pepper
- •to taste pistachio oil
Cooking Instructions
- 1.
Cook rice according to package directions. Spread out on a rimmed baking sheet; let cool.
30 min
- 2.
Meanwhile, toss fennel and onion with 2 tablespoons lime juice in a large bowl and let sit, tossing occasionally, until lime juice is almost entirely absorbed, 10-15 minutes.
15 min
- 3.
Coarsely chop 1/3 cup pecans; finely chop remaining nuts. Cook in olive oil in a small saucepan over medium-low until golden brown, 5-10 minutes. Let cool.
10 min
- 4.
Add rice and pecans to fennel mixture along with remaining 1 tablespoon lime juice and toss to combine. Gently fold in cilantro; season with salt and pepper. Serve drizzled with pistachio oil, if desired.
5 min
- 5.
Do ahead: Rice salad (without cilantro) can be chilled up to 1 day. Bring to room temperature before serving.
