Red Rice Salad With Pecans Fennel And Herbs Recipes

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RED RICE SALAD WITH PECANS, FENNEL, AND HERBS



Red Rice Salad with Pecans, Fennel, and Herbs image

Red rice is a short-grain, nutty-tasting type; you can use short-grain brown rice in its place.

Provided by Claire Saffitz

Categories     Salad     Herb     Rice     Side     Kid-Friendly     Low Cal     High Fiber     Lunch     Pecan     Fennel     Healthy     Low Cholesterol     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4 Servings

Number Of Ingredients 9

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)

Steps:

  • 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.

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