Red Rice Salad with Pecans, Fennel, and Herbs

Name: Red Rice Salad with Pecans, Fennel, and Herbs
Yield: 4 Servings
Ingredients: 1 cup red rice; 1 small fennel bulb, very thinly sliced; 1/4 medium red onion, thinly sliced; 3 tablespoons fresh lime juice, divided; 2/3 cup pecans, divided; 1/4 cup olive oil; 1/2 cup cilantro leaves and finely chopped tender stems; Kosher salt, freshly ground pepper; Toasted pistachio oil or almond oil (for serving; optional)

Claire Saffitz4 ServingsSource

salad grain bowl rice bowl red rice fennel pecan cilantro side dinner brunch lunch dairy free vegetarian vegan easy bon appétit

Red Rice Salad with Pecans, Fennel, and Herbs

Ingredients

1 cup red rice

1 small fennel bulb, very thinly sliced

1/4 medium red onion, thinly sliced

3 tablespoons fresh lime juice, divided

2/3 cup pecans, divided

1/4 cup olive oil

1/2 cup cilantro leaves and finely chopped tender stems

Kosher salt, freshly ground pepper

Toasted pistachio oil or almond oil (for serving; optional)

Method

Cook rice according to package directions. Spread out on a rimmed baking sheet; let cool.

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.

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.

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.

Do ahead: Rice salad (without cilantro) can be chilled up to 1 day. Bring to room temperature before serving.